Topping: 1.25 cups raw almonds 1 vanilla bean, scraped ½ tsp salt 1 packed cup medjool dates, pitted 2 Tbsp coconut oil Filling: ¼ cup agave syrup Fruit of choice, cut into bite sized pieces Process: 1. Combine almonds, vanilla and salt in a food processor. Pulse until coarsely chopped. 2. Add dates and coconut oil and pulse until fine crumbles. 3. In a separate bowl, combine fruit and agave syrup. 4. Pack half of the crumble mixture on the bottom of a serving dish. Spread filling, then top with remaining topping. ENJOY!