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Strawberry Crumble

Strawberry Crumble
Strawberry Crumble

What's great about it

I love making this strawberry crumble. It takes just a few minutes to create and can be served cold or warm with coconut sorbet or a dollop of thick organic yoghurt. My favourite way of eating it is simply with a dollop of yoghurt or cottage cheese and a teaspoon of honey for breakfast or throwing everything into the blender with a scoop of Healthy Chef Protein Powder and ground flaxseed for a delicious smoothie.


Serves 4

40 g (1 1/2 oz) raw almonds

40 g  (1 1/2 oz) raw pistachio nut

½ - 1 teaspoon ground cinnamon

5 fresh pitted dates

500 g (17 1/2 oz) fresh ripe strawberries

¼ teaspoon vanilla bean paste or extract



  1. Combine almonds, pistachio, cinnamon and three fresh dates into a food processor.
  2. Process until you have a crumble like consistency. If you don’t have a food processor you can chop finely by hand.
  3. Blend 250 g (8 3/4 oz) of strawberries with the other 2 fresh dates and vanilla until smooth.
  4. Cut the other 250 g (8  3/4 oz) of strawberries into quarters.
  5. Combine the quartered strawberries with the blended puree.
  6. Divide into serving bowls.
  7. Top strawberries with the crumble.
  8. Serve and enjoy.

Notes and Inspiration

Blend any leftovers into the most delicious power smoothie. Just combine 1/2 cup strawberry crumble mix with 1 cup rice milk and 1 tablespoon of Organic Pea Protein and lots of ice.

Add a frozen banana or a teaspoon of tahini for added creaminess.

For a chocolate flavour and antioxidant boostm add 2 teaspoons Naked Chocolat.

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