I love serving myself and my family dessert for breakfast, and I love it even more when I know the dessert is actually super healthy and will provide the energy and vitamins we all need for our energetic day! This recipe is so perfect for that.
It is kind of like a soft crumbly energy bar, and I don’t know about you, but I like my protein bars on the softer side. I get up too early to be battling a rock-hard breakfast.
Also to note on this recipe, I like the crust here so much more then my typical raw bar crust because it is more crispy, more cookie-like, kind of like my raw meyer lemon tart crusts here.
makes 8 x 8 inch pan
- 1/2 cup almonds
- 1/2 cup rolled oats (I use this gluten-free brand)
- 2 tbsp coconut oil, melted
- 3 medjol dates, soaked and pitted
- 2 tbsp cashew butter
- pinch of salt
- 2 cups fresh pitted cherries, or frozen
- 1 tbsp lemon juice
- 1 tbsp maple syrup
- 1/3 cup raw almonds
- 1/3 cup rolled oats
- 3 tbsp coconut sugar (I use this brand)
- 2 tbsp coconut oil, soft but not melted
- pinch of salt
The crumble and crust are best worked in my favorite mini food processor here. Since it is relatively inexpensive, I use it to also make nut butters and pulse dates, work that might wear down my expensive blender.
2. Prepare compote by roughly pulsing the cherries in a food processor. Then add lemon juice and maple syrup and manually stir until thoroughly mixed. In the winter, when I want this to be more of a comfort food, I bubble this mixture in a sauce pan for a few minutes to create a jelly consistency but in the summer, I treat this recipe as more of a freezer cake so I just combine.
3. Next step, spread the compote over the frozen crust and keep the cake out of the freezer now. We don’t want it rock hard.
4. Make the crumble by adding all of the ingredients to a bowl and use your hands to crumble the ingredients together, not crumbling to long so that the coconut oil melts with the warmth of your hand. Getting a crumble texture is a bit tricky – if your crumble is too wet, add a bit of almond flour; if it is not crumbly, add a bit more sugar; if it is too dry, add a bit more coconut oil.
7. When you are happy with your crumble texture, drop it with your hands all over the top of the cherry mixture. Pop the pan into the refrigerator, loosely covered. Serve in slices with a dollop of yogurt!
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in sciences and journalism. More about Dee Dine here.