Berry Chocolate Crumble
Berries and chocolate were meant to be together.
3 large bananas, sliced
2 T coconut oil
1⁄2 vanilla bean
2 T pure maple syrup
2 T cacao powder
1⁄2 tsp ground cinnamon
1⁄2 tsp sea salt
16-ounce can coconut milk
1⁄4 cup almond butter
1⁄4 cup toasted almond slices
Optional: cacao nibs
Heat oven to 350 degrees. Coat a large, deep pie dish or 9×13-inch baking dish with non-stick spray.
Add the berries, cornstarch, and cinnamon to the dish, and stir to combine. Cut the vanilla bean in half lengthwise, use the knife to scrape the vanilla beans from each side of the pod, and stir into the berries.
In a bowl, stir together the flour, oats, almonds, brown sugar, butter, and canola oil until crumbles form.
Spread the crumbles over the berries. Then scatter the chocolate pieces over the top.
Bake for 30-35 minutes, until the sides bubble and the crumble is golden. Let sit for 15 minutes before serving.