Blueberry crumble


3 cups frozen berry mix 

6 medjool dates, pitted

⅓ packed cup almond flour

⅓ cup walnuts

2 Tablespoons ground flaxseeds 

⅓ cup unsweetened coconut flakes 

½ lemon, juiced 

1 teaspoon vanilla extract

1 teaspoon cinnamon 

2 Tablespoons melted coconut oil 

1 packed Tablespoon arrowroot starch 


Preheat the oven to 350 degrees Fahrenheit. 

To make the topping, add the coconut oil, dates, and ½ of the vanilla extract in a food processor and blend until it looks like a paste. Then add the almond flour, walnuts, coconut flakes, ground flax seeds, and ½ of the cinnamon, and process into a crumb-like consistency. Set aside. 

Add your frozen berries and arrowroot starch to a bowl and combine well enough so the mixture is evenly coated. Add the lemon juice, and the remainder of the cinnamon and vanilla extract and mix well. 

To a lightly greased baking dish, add the berry mixture and then sprinkle the topping all over on top. 

Bake until the berries begin to bubble and the topping is golden brown for about 30 minutes. 

Remove from the oven, let it cool a bit and enjoy!