• Serves 6
  • Meal 4/6 Vegan

This is a great recipe to make on a rainy day then enjoy with a nice cup of coffee x



  • Crumble
  • ¼ cup oats
  • ¼ cup pecans
  • ¼ cup walnuts
  • ¼ cup almonds
  • 1 tsp cinnamon
  • ¼ cup dried cranberries
  • Filling
  • ¼ cup almond butter
  • ¼ cup Maple Syrup (100% Natural)
  • 1 tsp Chia Seeds
  • ¼ cup Strawberries (frozen is fine)
  • ¼ cup Cherries (frozen is fine)
  • Chocolate
  • 2 Tablespoons Cacao
  • 2 Tablespoons Maple Syrup
  • 1 Dessert Spoon coconut oil (melted)
  • (Note: Double the mixture to make 12)


Filling: Place almond butter, maple syrup, Chia seeds, strawberries and cherries in food processor and process until smooth – place in a bowl cover with glad wrap and place in the fridge.

Crumble: Place Oats, pecans, walnuts, almonds, cinnamon in food processor and process until combined then add in the cranberries – process until all ingredients are combined. Spoon crumble into cupcake tray, flatten with spoon and place in the freezer for about 30 minutes until set.

Take crumble out of freezer top with the filling.  Chocolate: Place Cacao, Maple Syrup & Coconut Oil into bowl and mix with spoon. I place my chocolate in a sandwich bag and cut the tip off and just piped it on top. Place cupcake tray back into the freezer for a few hours until it sets.

Makes 6 – store in the fridge and enjoy x

Download PDF here Choc-Berry-Crumble