Blueberry Hazelnut Crumb Bars

These paleo and vegan Blueberry Hazelnut Crumb Bars are made with wild summer blueberries, sweetened with a touch of maple syrup on a hazelnut crust and crumble. They will fill your sweet tooth all summer long!

The best part of summer without a doubt is the summer berries. Seeing that I am from the arctic, we are not lucky enough to have access to local berries year round. Fortunately frozen berries exist, but nothing truly compares to the fresh stuff.

When it comes to my favorite berries it’s a toss-up between strawberries and blackberries. Strawberries usually win out but only because they are marginally cheaper. I actually used to hate raspberries but over the years they’ve totally grown on me. Now blueberries I have mixed feelings about! I love them in baked goods but you won’t find me snacking on a bowl of plain blueberries. I know, I know, it doesn’t make sense. Luckily there are plenty delicious baked goods out there with blueberries!

Which brings me to these blueberry hazelnut crumb bars. There is a delicious crust, a blueberry filling and then a crumble crust topping. They are SO good.

Here’s What You Need:

• blueberries – I used frozen blueberries but you can also use fresh
• lemon juice and zest
• maple syrup
• tapioca flour – you can also use cornstarch or arrowroot starch
• hazelnut meal – you can make your own or buy it!
• ground flaxseed
• coconut oil
• vanilla extract
• sea salt

 

How to Make Blueberry Crumble Bars

Like I mentioned, there are three main parts to these bars – the crust, the filling and the crumble. The good news is: each step is super simple!

STEP 1: Start by making the crust and crumble by combining all ingredients in a food processor until the mixture comes together in a sticky ball. Press 2/3 of the mixture into the bottom of a baking pan prepped with coconut oil. Bake and set aside.

STEP 2: To make the blueberry filling, add all of the ingredients except the tapioca flour to a medium saucepan. Bring the mixture to a boil and then lower the heat to simmer for 15 minutes. Add in the tapioca flour and let simmer for an additional 5-10 minutes or until the mixture has thickened. Pour the blueberry mixture on top of the crust.

STEP 3: Preheat oven to 350 degrees F. Crumble the remaining 1/3 of the crust mixture on top of the blueberry filling and press slightly with the palm of your hand. Bake for 15 minutes and then let sit for at least 20 minutes before cutting and serving.

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Like this recipe? Here are others you might enjoy:

• Raw Fig Bars
• Carrot Cake Baked Oatmeal Bars
• Chocolate Chip Cookie Bars
• Raw Nutella Bars