Autumn has arrived! What’s more comforting than berries and crumbles. Recently, Meg – founder and chocolate maker at Raw Halo sent me these gorgeous chocolates and coconut sugar and they are absolutely divine! They are handcrafted raw, organic, vegan chocolates and have so many amazing flavours! It is also refined sugar free and they use coconut sugar in their bars. By weight their Pure Mylk bar has almost half the amount of total sugars compared to other leading raw chocolate companies offering milk chocolate alternatives.
Raw Halo’s artisan craft chocolate is made by stone grinding their Peruvian cacao for over 24 hours until it’s deliciously smooth. After tempering their chocolate to give it snap and shine, they add delicious superfoods to nourish the body. Then their rich melted chocolate is then carefully poured into moulds before being hand wrapped in their bespoke rose gold foil.
These Blueberry Crumble Squares can be enjoyed hot or chilled and they are perfect for breakfast. Who wouldn’t enjoy breakfast with berries and chocolate. A filling and satisfying bar with an energy boost!
120g Almond Meal
100g Gluten Free Oats
100ml Coconut Oil
30g Raw Halo Coconut Sugar
1tsp Baking Powder
1 Tbsp Honey or Rice Syrup
190g Blueberries or Raspberries or Mixed Berries
75g Raw Halo Chocolates (I used Mylk + Pink Himalayan Salt and Pure Dark)
1. Preheat the oven to 190°C and line an 8″x8″ baking pan (round or square) with parchment paper. Chop up the chocolate into chunks or small pieces
2. In a large bowl, mix together the oats, almond meal, coconut sugar, baking powder and salt.
3. Add in your coconut oil and mix until the dough just comes together. The dough should not be very crumbly, but should stick together.
4. Gently press two thirds of it onto the bottom of the prepared baking pan.
5. Bake for 10-13 minutes or until the edges just start to brown.
6. Meanwhile, prepare the berry filling. In a medium bowl, mix together the berry of your choice and vanilla (I have experimented with raspberries, blueberries and a mix of strawberries, blueberries, raspberries and cherries, blackberries and they all work very well). Lightly mash with a fork.
7. Once the bottom layer is done, let it cool slightly and sprinkle your chocolate evenly and then your berry mixture, try to avoid scooping the liquid to prevent the bottom layer being soggy. Sprinkle the remaining oat mixture over the chocolate chips. If there is too much leftover, you can store them and use it to make a 15-minute apple-berry crumble!
9. Bake for another 22-25 minutes or until the top has lightly browned.
10. Let the bars cool completely and then refrigerate for 2 hours before cutting.
Store any leftovers in the refrigerator for up to 4 days (I guarantee you, if you are sharing them, they will be gone in a day!)
Here is also the mini apple-berry crumble made with the left over oat mixture and it only needs 15 minutes to make!
Stay warm and happy!