¼ cup LIVA Date Sugar
¼ cup Hot Water
1 ½ tsp Vanilla Extract
1 Tbsp Cinnamon- ground
1 Tbsp Arrowroot Flour/Starch
1 Tbsp Coconut Oil
3 cups Wild Blueberries- frozen

½ cup Coconut Oil
1 Tbsp Cinnamon- ground
¼ tsp Sea Salt
2 Tbsp Nut or Seed butter (Almond or Sunflower- no added oils)
2 ½ cups Quick Cooking Oats- regular or gluten free
¼ cup LIVA Date sugar

Serve with Coconut Cream or whipping cream.


Preheat oven to 350F

For the filling, in a small bowl combine LIVA date sugar, hot water, vanilla, cinnamon, arrowroot, and coconut oil. Stir until well combined.

In a baking dish, add frozen wild blueberries. Pour wet filling mixture over the berries. Because of the coldness of the berries, the coconut oil will start to re-harden. Just continue to mix until the blueberries are well coated. It will all come together in the oven.

In a mixing bowl, combine coconut oil, cinnamon, sea salt, and nut (or seed butter).( Make sure there are no added oils in the nut or seed butter that you chose.) Then add in the oats and mix together well until the oats are evenly coated.

Pour oat mixture over the berries and gently spread over the berry mixture. Place in the oven for 20-25 minutes.

Serve with coconut cream or whipping cream. Garnish with cinnamon and LIVA date sugar. Every little bite of this crisp is packed with a ninja kick and POP of flavour!

Tip: Looking to make it more nutrient dense? Try adding in our (ninja) berry chia jam into the filling.

Episode Reference
Season 1 Episode 1: Ninja Berries/Sweet Potato Spy