Hempies Crumble

Vegan breakfast Vegetarian
Total: 1 hr 20 min. | Active: 20 min.
vegan, lactose-free, gluten-free

We are huge Earthy Andy fans, and this delightful Hempies Crumble is inspired by her and her Hawaiian lifestyle. No sooner prepared than the storage jar in the fridge is almost empty again. The crumble is also a delight for breakfast, especially as a topping on creamy coconut yoghurt. What's more, the preparation is straightforward; everything can be made using just one bowl and one pan.

Recipe by:
Sue and Sibylle - Comme Soie

Ingredients

for 450 Gram

Crumble mix
100 g Hemp seeds
60 g quinoa pops
100 g peanut cream
3 tbsp maple syrup
1 pinch salt
Chocolate
150 g dark chocolate, finely chopped
1 tbsp peanut cream
1 pinch salt
1 tbsp peanut cream

How it's done

Crumble mix

In a large bowl, mix the hemp seed with all the other ingredients up to and including the salt, then press down lightly to create an even surface.

Chocolate

Melt the chocolate with peanut butter and salt in a thin-sided bowl over a gently simmering bain-marie, stir until smooth, then spread evenly over the crumble mixture. Stir the peanut butter until smooth, distribute it in a spiral pattern on top. Cover the mixture and leave to set in the fridge for approx. 1 hour.

Crumble

Score the chocolate surface into pieces using a knife. Mix the crumble.

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