GLUTEN FREE + VEGAN FRUIT CRISP | MANGO BLUEBERRY + GINGER

These healthy Chocolate Chip Cookie Bars are vegan, paleo, grain-free and absolutely delicious.
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MANGO BLUEBERRY GINGER CRISP
3-4 cups mango, cut into bite size pieces
2 cups blueberries
The juice of 1/2 a lemon
1 tablespoon grated ginger
1 tablespoon coconut sugar
1 tablespoon arrowroot starch
Pinch of salt
TOPPING
1.5 cups old-fashioned rolled oats
½ chopped walnuts
1.5 teaspoons cinnamon
½ cup coconut sugar
¾ teaspoon salt
1/4 cup melted coconut oil
DIRECTIONS:
Pre heat oven to 350Fº.
In a large bowl combine mango, blueberries, lemon juice, and ginger. Sprinkle in sugar, arrowroot and salt, lightly toss everything together.
Pile fruit mixture into a greased 8x8 (or 9x9) baking dish.
In a separate bowl, mix together the oats, walnuts, cinnamon, coconut sugar, salt and cinnamon.
Evenly spread the crisp topping over the mango-blueberry mixture and pop into the oven for 35-40 minutes or until the top is golden brown, the fruit is bubbly and your kitchen smells amazing.
Serve warm, room temperature (or cold!) and top with your favorite ice-cream, whipped cream or yogurt topping. Enjoy!
Nutrients per 1/6th of recipe: Calories: 382; Total Fat: 18g; Saturated Fat: 9g; Cholesterol: 0mg; Sodium 293mg, Carbohydrate: 56.3g; Dietary Fiber: 6.4g; Sugars: 35.9g; Protein: 5.1g
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