For 4 persons
4 tbsp. La Vida Vegan hazelnut spread
200g blueberries
1 tbsp. sugar
2 tbsp. oatmeal
2 tsp. cinnamon powder
For the crumble
50 g oat flour
50 g oat flakes
40 g coconut oil
50 g pecan nuts
2 tbsp. agave syrup
Preheat the oven at 180°C degrees. Melt the coconut oil in a skillet and chop up the pecan nuts nice. Mix all remaining ingredients for the crumble in a large bowl and add the chopped up pecan nuts and the coconut oil, now knead it into a crumbly dough.
Mix the blueberries with the La Vida Vegan hazelnut spread, sugar, oatmeal and a pinch of cinnamon and spread divide over the oven dishes or steel gourmet pans. Then, spread the crumbly dough over the oven dishes and bake the chocolate blueberry crumble in circa 15 minutes golden brown and done. Serve immediately with a topping of your choice.
