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Coconut Peanut Crumble

This naturally sweetened, slightly salty vegan crumble is delicious over ice cream or yogurt, or as a sweet snack all on its own.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 4


  • ½ cup (48 g) unsweetened shredded coconut
  • 2 tablespoons (14 g) almond flour
  • 1 tablespoon (6 g) ground flaxseeds
  • 2 tablespoons (20 g) roasted unsalted peanuts, finely chopped
  • ¼ teaspoon kosher salt
  • Pinch cinnamon
  • 1 tablespoon virgin coconut oil, solidified
  • 1 tablespoon plus 1 teaspoon maple syrup
  • ½ teaspoon water


  • Preheat the oven to 350˚F. Line a small baking sheet with parchment paper.
  • In a small bowl, stir together the shredded coconut, almond flour, ground flaxseeds, chopped peanuts, salt and cinnamon. Using your fingers, rub the coconut oil into the mixture until evenly distributed. Stir in the maple syrup and water.
  • Transfer the crumble mixture onto the prepared baking sheet. Using a spatula, press it into a ¼-inch thick round. Bake until golden brown on top, about 11-12 minutes (keep a close eye on it near the end, as the coconut burns easily). Pull the parchment (with the crumble) off of the baking sheet, and set it on the counter to cool completely (the crumble will harden as it cools). Break it into chunks before serving.


Make it Ahead: Once cool, the crumble can be stored in an airtight container for 3 days.