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  • Writer's pictureJeremy LaLonde

Mango Crumble

Typically in our house we have apple and/or berry crumble but decided to branch out and whip up something new - and we were pleased with the outcome - topping it with ganache is optional (but delicious AF)

Serves: 6 or so depending how much restraint you've got!


1/2 cup rolled oats

1/2 cup almonds, lightly toasted

1/4 cup almond flour

3 tbsp almond butter (at room temperate)

2 regular dates, soaked and soft

1 tsp vanilla extract

1 tsp ground cinnamon


20oz fresh or frozen mango (roughly 2 cups)

1/2 tsp agar powder (if all you can find is the flakes then double the amount)

1/4 cup water

1 tbsp lemon juice

2 regular dates chopped and pitted


4oz dark chocolate, finely chopped (70% works well - pick one you looooove)

1/2 cup + 1 tbsp plant milk

pinch of sea salt

1 tsp pure vanilla extract


If you're going to make the ganache I would start with it. Place the chopped chocolate in a heat-proof bowl while you warm up the milk in a small pot on the stovetop. Add the salt, bring to a low boil.

Remove the saucepan from the heat. Pour all of the hot-ass milk over the chocolate. Rotate the bowl so the chocolate is completely submerged. Cover that delicious mess with a plate and let it stand undisturbed for 4 minutes. Be patient, aight?

Remove the plate and whisk the chocolate into the milk from the centre out, whisking only until the mixture is smooth and glossy AF.

Keep the bowl of ganache at room temperature while you do the rest.

Pre-heat the oven to 350 F.

Get that delicious damn crumble ready! Pulse the oats and almonds in food processor or high powered blender till all crumbly-like. Pour into a medium bowl and toss in the rest of the topping ingredients. Mix that shit up and set it aside.

To make the filling place all the filling ingredients into a pot and cook under low heat until that shit gets all bubbly and awesome - roughly 10 minutes. Pour it all into an 8x8 inch pan and top with the crumble mixture. Bake for 15 minutes then pull that shit out and let it cool for at least 10 minutes.

Drizzle on the ganache and rotate the pan around so it slides along the top. Let it cool on the counter or in the fridge till it's hardened a bit (or eat it all gooey like - you do you!)


Swap out the fruit with equal amounts of whatever you've got a hankering for!


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