Blueberry Oat Crumble with Chocolate Sauce

Image by Alex Beckett. Recipe Inspired by Alex Beckett @alexbeckett_

High Fibre, Vegan, Refined Sugar Free.

1/4 cup blueberries, fresh or frozen
1 cup nut milk
1/2 cup oats
5 pecans
3 tablespoon coconut oil, melted
1 tablespoon cacao powder
1/2 teaspoon coconut sugar
Coconut yoghurt
4 tablespoons Crumble, by The Wild

Blend blueberries with almond milk until smoothie. Add instant oats to blueberry milk to soak until soft. Mix coconut oil, cacao and coconut sugar to make chocolate sauce, set aside. Serve blueberry oats with coconut yoghurt, pecans and sprinkle of Crumble. Drizzle with chocolate sauce.