No-Bake Cherry Chia Crumble Bars
These no-bake cherry chia crumble bars are made with all whole, pure, plant-powered ingredients. No funny business. A sturdy no-bake crust is topped with a sweet cherry-chia filling, which gets topped with a sweet and delectable crumble topping. The result is a dessert that's just as delightful as it is nourishing.
Servings: 9 bars
- 1 ½ cups dried mulberries
- ½ cup raw almonds
- ¼ cup pitted and packed medjool dates (about 3 large dates)
- ¼ cup rolled oats
- ¼ cup coconut sugar
Cherry Chia Filling
- 3 cups fresh or frozen cherries, pitted
- 2 tablespoons filtered water
- 2 tablespoons pure maple syrup or to taste
- 2 to 3 tablespoons chia seeds
- ⅓ cup raw almonds
- ⅓ cup rolled oats
- 3 tablespoons coconut sugar
- 2 tablespoons coconut oil, melted
- ⅛ teaspoon fine sea salt
Line an 8x8-inch square pan with parchment paper.
In a food processor, combine the mulberries, almonds, dates, oats, and coconut sugar and process for 2 to 4 minutes or until the mixture begins to clump together. You want it to be crumbly yet sticky so that when pressed between your fingers it sticks together but is able to crumble back to its original form. If your crust mixture isn't sticking together when pressed, add in more dried mulberries, ¼ cup at a time, until it holds together.
Scoop the mulberry mixture into the lined pan and use your hands to press the mixture evenly into the bottom. Then, use the back of a tablespoon to press the crust firmly into the pan. Freeze for 30 minutes to set.
Cherry Chia Filling
Meanwhile, make the filling. In a medium saucepan, stir together the cherries, water, and maple syrup over medium heat. Bring to a boil, reduce heat, and simmer, uncovered, for 25 minutes or until the cherries are beginning to break down into a sauce, stirring occasionally. Then, add the chia seeds and continue to cook another 5 minutes or until thickened, stirring continuously.
Cool completely (I like to place the pan in an ice bath to encourage quick cooling). If the filling is too thick after cooling, add more filtered water, 1 tablespoon at a time, until desired texture is reached. If the filling is too thin after cooling, add in more chia seeds, 1 teaspoon at a time, until desired texture is reached.
While the cherry filling is cooking, make the crumble topping. Add the almonds to a food processor and process for 1 minute or until broken down into a fine meal.
Transfer to a medium mixing bowl and add the rolled oats, coconut sugar, melted coconut oil, and sea salt. Stir to coat.
Scoop the filling over the crust and use a spatula to gently smooth out. Then, sprinkle the crumble topping evenly over the surface and use a spatula to gently press the topping down to compact it a bit. Refrigerate for 15 minutes to set.
Grasp the sides of the parchment paper and carefully lift the entire bar out of the pan. Place on a cutting board and slice into bars.
Store in refrigerator.