(Yields: 4 crumbles, Serving: 2, Prep time: 25 mins)
- 1 cup raspberries
- 1/4 cup white grape juice
- 1 teaspoon unflavoured gelatine (corn starch will work too)
- 1 cup instant oatmeal
- 1/4 cup sweet potato blondie mash (recipe here*)
(or 2 wedges baked sweet potatoes, 1 tablespoon grape or pineapple sauce, 1 teaspoon olive oil, 2 tablespoons almonds & pecans)
- 1 tablespoon pineapple preserve (recipe here*)
(1 tablespoon raisins or 2 medjool dates will also work)
- 1 tablespoon cocoa powder
- 2 tablespoons almond milk
- 1 teaspoon instant oatmeal
- 1 teaspoon ground roasted almonds
- 1 teaspoon ground roasted pecans
Make the sweet potato blondie mash if you haven’t. Do not bake it though!
Make the raspberry sauce:
Add 1 cup of raspberries in a saucepan with 1/4 cup of white grape juice. Cook on medium heat until it starts to bubble.
Wait about 5 minutes, then add 1 teaspoon of unflavoured gelatine.
Keep cooking for another 5 minutes until the mixture darkens.
Set it aside for later use.
In the blender, add the instant oatmeal, sweet potato blondie, pineapple preserve (or raisins will also do), cocoa powder and almond milk.
Blend until it’s smooth and crumbly.
Take it out and press it into a baking tray.
Spoon some raspberry sauce on top (feel free to use as much as you want).
Sprinkle the very top with some instant oatmeal, ground almonds and pecans.
Put it in the freezer for about 30 minutes so it can harden, then eat it!