Easter’s right around the corner and a recipe that included some kind of chocolate seemed appropriate. Crumble bars are pretty awesome and so is chocolate so mash them together and you get something extra awesome.
But before then, I just need to share my newfound love.
Recently I’ve started going to a yoga class run by a professor of mine and I’m in love. I find it so relaxing but it’s way more physically demanding than I first thought.
There’s a pose called the crow where you have to balance on your hands with your knees at the back of your elbows. And yes it is just as hard as it looks. (It looks like this and here’s a guide to trying it if you feel interested.)
Of course, the instructor makes it look very easy until you end up falling on your face.
Between weight lifting, running and yoga, I think I still prefer running followed closely by weight lifting, but yoga is becoming a fast favourite of mine. Although honestly, nothing beats how fun it is to deadlift.
Squatting sucks though. Well, not quite but it isn’t my favourite, lunges can return to the hell they came from though. Yuck, I’m not a fan of lunges at all.
Anyway back to the other important topic.
Strawberry crumble bars are here and of course they need chocolate. Chocolate and strawberries are just made to be together. A chocolate crumble just makes life even better.
In this recipe, the base and crumble are only slightly different and can be made in the same food processor without washing which is handy. Along with the bowl for the crumble filling, that’s two dishes which means less clean-up and I wasn’t complaining.
The base starts with oats, meaning that this can be completely gluten-free if you use gluten-free oats. Sweetener is combined with melted butter spread and greek yoghurt to bind and then hot chocolate powder or cocoa powder is mixed in with salt.
If you want to use cocoa powder instead, increase the sweetener slightly and omit 1 tbsp of the greek yoghurt as you’ll need about 15g of cocoa powder vs 50g of hot chocolate powder.
You can include 50g of brown sugar in the recipe instead and use cocoa powder. Reduce the sweetener as needed if you do and then make sure the mixture looks like wet sand in the food processor bowl.
The topping I used was Krave cereal mixed in with the base to give it more volume and a hazelnut flavour, but you can add in more oats if you don’t want to use them. You can even omit them for a thinner upper crumble layer if you have enough left over.
Without the cereal, you can substitute 50g oats instead and then add 20g of cocoa powder and 20g of nutella to make it more hazelnutty in flavour.
Pretty sure that isn’t a word, but who cares?
I used strawberry jam for this, but you can also use raspberry jam. Apricot jam would also be a nice addition here, but I like strawberry, so strawberry it was.
So yes, it’s very customisable and equally delicious!
Chocolate Strawberry Crumble Bars
Inspired by: Averie Cooks- Blueberry Oatmeal Crumble Bars
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Yield: 12 bars
Calories per serving: 159
Base and Crumble Topping
- 180g/ 2 cups
- 1/4 tsp
- 80g/ 1 1/2 cups
Chocolate Krave/ Hazelnut filled cereal (can substitute)
- 50g/ 7 tbsp
Hot chocolate powder
- 30g / 2 tbsp
Light butter spread
- 30g/ 2 tbsp
Fat free greek yoghurt
- 15 ml/ 1 tbsp
Maple syrup/ liquid sweetener
- 1/2 cup
Sucralose/ low calorie granulated sweetener
- 120g/ 1/2 cup
Low sugar strawberry jam
- 120ml / 1/2 cup
- 21g / 2 1/2 tbsp
- 2.5ml/ 1/2 tsp
- 1/2 cup
Sucralose/ low calorie sweetener
- Preheat the oven to 180°C/ 160°C fan assisted and lightly grease a 20cm square baking tray or line with foil.
- In a food processor, process together the oats, salt and hot chocolate powder until combined. Melt down the butter spread and add to the processor along with the greek yoghurt and sweetener.
- Process for 1 minute in intervals until the mixture looks like wet sand or clumps together and then press roughly ½ of the mixture into the base of the pan until evenly coated.
- Bake for 8-10 minutes until set and darker in colour but be careful not to burn.
- In a small bowl, whisk together the jam, water, cornstarch, salt and optional sweetener until smooth with no clumps of cornstarch and then microwave for 1 minute on high heat and whisk.
- Make the topping by adding the cereal/ extra oats (with Nutella if using the oats) and maple syrup to the food processor and other half of the crumble mixture and then process for 1 minute until combined evenly.
- Once the crust has baked, pour the filling over the base and then top with the crumble mixture.
- Bake in the oven for 20-25 minutes until the crust is set and the filling is bubbling at the sides. Cover with foil if it starts to brown too much.
- Remove from the oven and allow to cool on a cooling rack until completely cool before slicing into 12 slices.
- Store leftovers covered in the fridge or an airtight container for up to 4 days. The topping may be slightly more soft if stored in the fridge.
Makes 12 bars
Serving size: 1 bar
Saturated fat: 1.3g
For a gluten-free option- use gluten free oats and substitute the Krave cereal/ chocolate Nutella filled cereal with 50g oats and then use 20g Nutella instead.
If you don’t want to use hot chocolate powder, use 15g cocoa powder instead and add an optional 50g brown sugar or omit and increase the amount of sweetener you use if desired.