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Superfood Blackberry Crumble Bars [Vegan]

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Warm up your oven for this blackberry goodness! These crumble bars feature a soft crust infused with superfoods spirulina and turmeric, which gives it a bright green color that beautifully contrasts the deep purple color of the blackberries. These sweet, crumbly bars are simple to whip up and even easier to eat!

Superfood Blackberry Crumble Bars [Vegan]


  • 1 1/2 cups flour
  • 1/2 cup raw cane sugar or coconut sugar
  • 1 teaspoon spirulina and turmeric (optional, to add color)
  • 1/2 teaspoon almond or vanilla extract
  • 8 tablespoons vegan butter or coconut oil
  • 2 tablespoons peanut butter
  • 8.8 ounces blackberries (fresh or frozen)


  1. Preheat your oven to 350°F.
  2. In a bowl mix the flour, sugar, and optionally, the spirulina and turmeric.
  3. To this, add the vegan butter, almond extract, and peanut butter and mix it (with your hands) until you get a crumbly dough.
  4. Cover a baking dish with parchment paper and use about 3/4 of the dough to make the crust, raise the edges a bit, and place the blackberries on top of the crust. Now, crumble the remaining dough on top of the blackberries and place the dish in the oven.
  5. After about 45 minutes, you can remove it from the oven and let it cool down completely, cut them in bars before they are completely cooled down. Keep in mind that if you’re using fresh blackberries, check your dish after about 35 minutes and take it out when the crust gets a bit golden on the edges.





Colorful desserts and dinners inspired by cuisines all over the world. I'm a twenty something yogi from the Netherlands who loves sharing colorful and cruelty free recipes. Eat plants not friends!



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To make the crust: put the oats and almonds into a high speed blender and blend until it turns into a thick, slightly crumbly paste. If needed or desired, add a little maple syrup, then press into two tartlet molds or whatever shapes/molds you like. Put in the fridge. To make the lemon coconut cream: put the coconut and cashews into your high speed blender and blend until it turns into a thick paste/butter. Stir in a 1/4 cup lemon juice and the maple syrup until evenly combined (or blend it in). If you'd like more lemon flavour, add more lemon juice! I like mine quite tart - no pun intended, seriously - so I used a full 1/2 cup. Spread this mixture evenly into your crusts, then let them sit in the fridge overnight or for at least a couple hours so the flavours can get to know each other. Garnish with mint, basil, lemon zest, maple syrup or whatever else you like! Life is good!

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