I know I know, the last few of my recipe posts have been sweet recipes so I apologize if you are a savory person. I’ve been spending most of my time at the beach this summer and it’s been a bit challenging to create recipes while also trying to spend time with family. So I’ve tried to enjoy my summer being a beach bum and I’ve created a few recipes in between each trip. For some reason, every time I get in the kitchen to create a new recipe lately, I want it to be sweet. I only have one more beach trip left this year and that will be in October. So get ready for me to start cranking out more recipes, savory included!
Blueberries and Cream Crumble Bars
I must admit, I am ready for some fall recipes. I am already starting to dream of pumpkin everything. But for now, let’s discuss this amazing crumble bar recipe. There is a story behind this recipe. So let’s start at the beginning. My sister is getting married! She also owns a bridal boutique called Laced with Grace (go see her if you are getting married) and to commemorate her wedding planning, all her bridesmaids and immediate family got together at the boutique to watch her try on dresses and pick “the one.”
Since we were all there to enjoy the lovely trying on wedding dress experience, a family friend (who owns a local bakery) made some delicious treats to snack on during the festivities. I don’t enjoy her homemade treats very often because they are quite addictive and not healthy at all. BUT since my sister is getting married, what the heck, let’s eat a sweet treat. I knew I would regret eating something with dairy, gluten, and refined sugar but at the time it was SO AMAZINGLY DELICIOUS. They were blueberry crumb bars and they changed my life. I love just about anything sweet but combine that with fruit and I am all for it.
I couldn’t stop thinking about this amazing dessert (thanks hormones) so I thought why not make my own version?
My version is of course dairy free, gluten free, and refined sugar free but they are AWESOME. I asked my husband to taste test them for me and if you know Stephen, he is very truthful when it comes to his food. Well he loved them! He also said you couldn’t even tell they are dairy free and he loves everything with dairy. I had to tell him to quit eating them so I could get some beautiful photos.
And did I also mention they are vegan?
I can’t leave my vegan friends out. Everyone should be able to experience this recipe. To give you a preview, it has a cookie-like shortbread crust with a “cheesecake” middle filled with delicious blueberries and it is topped with a delicious sweet crumble. You can also enjoy these bars for breakfast, a snack, or dessert. I might just enjoy them for all three!
Blueberries and Cream Crumble Bars
- Prep Time: 12 minutes
- Cook Time: 42 minutes
- Total Time: 54 minutes
- Yield: 12 bars 1x
- 1 1/2 cups almond flour
- 1/4 cup arrowroot flour
- 1/4 cup coconut flour
- 1/4 cup melted ghee
- 2 tablespoons maple syrup
- pinch of salt
- 1/2 teaspoon baking powder
- 8 oz plain dairy free cream cheese
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 2 1/4 cups frozen blueberries
- 1/3 cup almond flour
- 2 tablespoons arrowroot flour
- 1 teaspoon baking powder
- 2 tablespoons melted ghee
- 1 tablespoon coconut sugar
- 1/3 cup chopped walnuts
- Preheat oven to 350 degrees F. Spray an 8×8 baking dish with coconut or avocado oil.
- In a food processor, add all ingredients for the crust and combine until a crumbly-like texture forms. (Do not wash food processor, you will use it again).
- Pour crust mixture into the baking dish and spread evenly then press down to form a crust. Bake for 12 minutes.
- For filling, combine all ingredients into the food processor except for the blueberries, until the mixture is creamy.
- Add 1 1/2 cups of the blueberries to the cream cheese mixture and pulse until the mixture turns blue. Do not puree the blueberries. Some of them need to be whole.
- Once the crust has baked, pour the filling onto the hot crust and allow to melt slightly (this will help the filling spread better). Spread the filling evenly over the crust.
- Add the reminding blueberries on top of the filling. Set aside.
- For the crumble, wash out food processor then add all ingredients except for the walnuts. Combine until you get a crumbly texture.
- Add in walnuts and pulse to combine. Bake for 30-35 minutes until the edges begin to brown.
- Allow bars to cool for 30 minutes – 1 hour before slicing. Best served chilled in the refrigerator.
*Bars will keep in the refrigerator for up to 10 days or in the freezer for 1 month.