Blueberry Crumble Bars // Vegan & Gluten Free
Over the last week or so, Florida sunshine has announced its summer and that summer is here to stay! Since our new normal for the next 6 months is sunny with a high of 100F we will be needing our edible cookie dough, ice cream and all of the no-bake treats we can get our hands-on.
In true Sonya fashion, this week I took to my fridge to see what I could do to satisfy my sweet tooth while doing everything I had in my power NOT to bake…or go to the store. The yogurt & blueberries caught my eye and I knew at that moment they were going to be my muse for the day!
Now I wanted to make a blueberry crumble, but as I said before, the whole baking thing is not ideal in my very tiny, very hot kitchen. Did I think to myself follow the trends? Yes. Did I listen? Nope! So this is my take on No-Bake Blueberry Crumble Bars (insert hearts emoji)!
I was worried I had too many ingredients until I looked back on the recipe. The crust has only 4 ingredients and the filling has only 4 ingredients….that’s 8 ingredients! I am so excited about it because I honestly thought I had made the recipe complicated, but that’s me as your classic over-thinker!
The fun thing about this recipe is that it is easy and can be adjusted to the ingredients you have on hand! If you don’t have dairy-free yogurt use what yogurt you have! Just make sure if you are using a sweetened yogurt you don’t have to add in the agave. If you have a crowd that might like things a little sweeter feel free to taste the yogurt filling and adjust o your taste!
You can use blueberries, but if you want to switch things up and use strawberries, raspberries, or even cherries, go for it! This is YOUR summer treat! I know this goes against all the rules but when it comes to no-bake desserts I like to tweak recipes because it help’s me to learn and lets me get creative in the kitchen! If you are a rule follower by ALL means follow the rules, but most of all I just want you to enjoy the process!
SO without any further chit-chat, although I do LOVE chit-chat…here is your guide to No-Bake Blueberry Crumble Bars!
Ingredients
CRUST
1 cup Oats
1/2 Cup Almond Flour
11 California Dates
1/2 cup Almond Butter
FILLING
2/3rd cup Blueberries
2 Tbsp. Agave
3/4Th Cup Dairy-Free Unsweetened Yogurt
2 Tbsp. Lemon Juice
EXTRAS
1/3rd Cup Blueberries for topping
Instructions
Pour your oats, almond flour, almond butter and dates into a food processor and blend on high for about 1-2 minutes. Scrape down the sides if needed and then pulse for another 1-2 minutes. you should have a crumbly, but soft mixture.
Pour into a bowl and set aside.
In the food processor pour in your blueberries, yogurt, agave & lemon juice and the blend until you have a smooth mixture. About 1-2minutes.
Feel free to taste test the yogurt mixture and adjust the sweetness to your taste.
Line a square or rectangle pan with parchment paper
Pour in 3/4ths of your dry mixture and press the mixture so it is smooth and covers the whole bottom of the pan.
Pour your yogurt mixture on top and smooth it out.
Place in the freezer for 20-30 minutes
Take your pan out of the fridge and crumble the rest of your mixture on top and if you would like to, more blueberries.
Place in the freezer for 2-3 hours. or until the yogurt has set.
Slice, serve and enjoy!