Dig your teeth into this sweet and sour crumble to curb them sweet cravings, the healthy way!

BASE
3/4 cup almond meal
1/4cup rolled oats
3 tbs coconut oil
2tsp honey
1 tsp vanilla extract
Combine.

Press into lined 12cmx4.8cm (4.7×1.9inch) small circle tin
Bake 15 mins at 180degrees.

FILLING
1/2 cup blueberries
1/2 cup raspberries
1tbsp honey
1tsp water

Boil over medium-high heat until a thick and jam like consistency appears.
Pour over top of base

CRUMBLE
1/4cup coconut flakes
1/4cyo buckwheat groats
2tbsp coconut oil
1tbs coconut sugar
1/4tsp salt

Mix and press on top of filling
Bake for 25 mins at 180degrees.

Cool and refrigerate in tin as the crumble will solidify in the fridge.

NOTE:Can also be served freshly warm crumble will just be extra crumbly! You might want to put a bit less crumble on if serving warm.