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Lemon-Blueberry Crumble Muffin Fudge {Paleo, Vegan, GF}

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Ingredients
  

  • 1 cup cashew butter or any nut butter
  • 1/4 cup coconut oil melted
  • 2 Tbsp. pure maple syrup
  • 1 Tbsp. lemon juice
  • 1/2 Tbsp. lemon zest
  • 1/4 tsp. vanilla extract
  • 1 cup fresh blueberries
  • 1/4 cup nut meal
  • 2 Tbsp. crushed nuts
  • 1 Tbsp. coconut sugar
  • 1/2 Tbsp. coconut oil melted
  • 1 tsp. lemon juice
  • 1/2 tsp. lemon zest

Instructions
 

  • In a large bowl combine cashew butter, coconut oil, maple syrup, vanilla, lemon juice and lemon zest. Carefully fold in blueberries, making sure that they don't burst.
  • Spread mixture evenly into a loaf pan/ small glass pan coated with cooking spray.
  • In a small bowl combine remaining ingredients for topping. Spoon on top.
  • Freeze mixture for 2-3 hours.
  • Slice into about 16 pieces.
  • Enjoy!
  • *Store in an air-tight container in freezer for up to one month
  • Adapted from Be Whole Be You