Creamy Chocolate Crumble Bar

 A deliciously creamy chocolatey Crumble Bar which is gluten-free, refined sugar-free, oil-free, suitable for Vegan diets and packed full of healthy fats and optional added protein. This recipe is perfect for Breakfast, an afternoon Snack or Dessert.

Creamy Chocolate Crumble Bar

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So before I begin, I think this might be my last Crumble Bar recipe for a little while as I have been flat out making Crumble Bars for several weeks in a row now and it might be time to give them a little break, though I really do love them and I may crack when it comes to breakfast time and I haven’t got a supply.

As I have been eating a number of different Crumble Bar creations over the last month or so, I thought I would create a recipe (though it’s probably not going to be the final recipe) that was slightly different to my previous recipes which have used coconut oil and/or dates somewhere in the recipe, and instead for this recipe I have used applesauce to keep the base and topping oil-free and lower in fat than oil. I have also used buckwheat flour in the base and topping to make this variety gluten-free (if you use gluten-free oats) as my previous recipes have all used gluten flours. I found using a gluten-free base actually created a very different recipe which was crunchy and almost biscuit like which was great to mix it up from my previous recipes.

I also wanted to go for a filling that wasn’t using dates or fruit and chocolate is the next best thing right and who would argue at having chocolate for breakfast?! Not me! But to make chocolate acceptable enough for breakfast, I knew I had to use a healthy and nutritious ingredient that works well with chocolate. And thankfully as I had this idea, my Mother gave me two avocados which turned out to be the best avocado’s I’ve cut into in a while (we’ve all had that disappointment of a nasty avocado that ends up as waste – I know I have too many times!). I have had success previously with Avocado’s which are perfect for creating a creaminess that works with chocolate flavours, like with my Avocado Chocolate Mousse Recipe. As I said previously, I wanted to keep this recipe oil-free so I have used coconut butter here instead but you could probably remove it completely and add a little more avocado if required.

The topping is very much the same as the base which is the great thing about these Crumble Bars, but I make them separately so I get the proportions right for the base and the topping but you could combine all the ingredients for the base and topping together if you would rather save time and washing up but I do like my topping to be slightly more crumbly than the base to achieve a crumble type topping.

As I mentioned above this Creamy Chocolate Crumble Bar recipe can be gluten free (if you use gluten-free oats), it is oil-free, packed full of healthy fats from the coconut butter and the avocado, it is Vegan as I only use dairy-free milk in all of my recipes, it is refined sugar-free and I have tried to keep the sugar content as low as possible as sugar consumption for breakfast shouldn’t be too high (no-one wants to sit at their desk with raised blood sugar levels) and I have added my favourite soya protein powder to the base and topping for an extra boost of protein, but this is optional.

Once cooked, and cooked, I slice my Crumble block into 9 slices, and have it throughout the week (I like it best at room temperature and not warmed up), which keeps well in the fridge in an air-tight container and you can freeze any remaining slices in an air-tight container and thaw to room temperate before consuming. I love this recipe for breakfast, served with some fresh berries and diary-free yogurt (Alpro Vanilla was delicious with these Creamy Chocolate Crumble Bars!)

Creamy Chocolate Crumble Bar

If you like this recipe then try my other Crumble Bar recipes:

Blueberry Cheesecake Crumble Bars (yummy for dessert)

Sticky Toffee Date Crumble Bars

Strawberry Chia Jam Crumble Bars

Peanut Butter and Jelly Crumble Bars

And if you’re just generally a lover of Crumble then you’ll love this Apple Pie Crumble and this Sweet Apple and Raisin Breakfast Crumble

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Creamy Chocolate Crumble Bar

Creamy Chocolate Crumble Bar
Prep time
Cook time
Total time
Recipe type: Vegan, Refined Sugar-Free, Oil-Free
Cuisine: Breakfast, Dessert, Snack
Serves: Serves 9
  • 1 cup oat flour
  • 1 cup buckwheat flour
  • 2 tbsp Soya protein powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ tsp vanilla extract
  • 1 tbsp coconut sugar
  • 2 tbsp maple syrup
  • 3 tbsp unsweetened apple sauce
  • 3 tbsp unsweetened soya milk
  • 1½ avocados (or 2 small)
  • 2 tbsp cacoa powder
  • 1 tbsp carob powder
  • 2 tbsp coconut butter
  • 1 tsp vanilla extract
  • 3 tbsp maple syrup
  • 1 tbsp chia seeds
  • 1-3 tbsp unsweetened soya milk (only add if needed)
  • ¼ cup oat flour
  • ¼ cup oats
  • ½ cup wholemeal flour
  • 1 tbsp Soya protein powder
  • ¼ tsp vanilla
  • 2 tbsp coconut sugar
  • 2 tbsp unsweetend apple sauce
  • 2 tbsp unsweetened soya milk
  1. Pre-heat oven to 350F/180C/Gas Mark 4. Line a dish with parchment paper. Set aside.
  2. In a food processor combine all the base ingredients until a dough forms (adding a little extra milk if needed). Place the dough in the bottom of the dish and compress with a spatula until flat and touching all sides of the dish.
  3. Next wipe out the food processor and add all the filling ingredients until smooth and creamy. Place the filling over the base and spread evenly. Set aside whilst you make the topping.
  4. Wipe out the food processor again or use a mixing bowl and add all the topping ingredients, pulse a few times (do not over mix) until combined but not broken down completely so that some oats remain intact.
  5. Then evenly add the topping ingredients to the dish, pressing down gently so they stick into the filling (making it easier to cut in to).
  6. Place in the oven for 20-25 minutes, checking for brownness and firmness.
  7. Remove from the oven and set aside on a cooling rack and allow to cool completely before slicing (I sliced mine into 9 bars).
  8. Store in an air-tight container for up to 5 days and re-heat if desired.

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