3/4 cup almond flour
3 dates
1 tbls coconut oil (softened but not melted)
1/2 tsp vanilla
pinch or two of salt
1/4 cup wild blueberries (wild works best because they are mini)
Optional: dash of cinnamon, cardamom or five-spice
Preheat oven to 350 degrees.
Place all the ingredients in a mini food processor, pulse/blend to combine.
Push spoonfuls into a mini silicone mold, or pat onto a parchment-lined sheet pan in the form of one bar, keeping a few spoonfuls to top. Top each with a couple of blueberries. Add a little more crust to the top for the crumble.
Bake for 10 minutes or until golden brown. Let cool before removing.
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