This raw cobbler is still as comforting as the baked version. Nut crusts are a staple in raw desserts, so learning how to make a basic, go-to nut crust will be useful in many applications. High in healthy fats, vitamins, and phytonutrients, this raw dessert is a nutritious way to top off a meal.
[b]Raw Spring Fruit Cobbler With Cherry Coulis[/b]
Serves: 2 tarts
- 1/2 cup cherries, fresh or frozen, pitted
- 1/3 cup orange juice
- 2 Tbs orange zest, more as desired
- 2 Tbs raisins
- 1/4 tsp salt, plus 1 pinch
- 3 medium dates, pitted
- 2/3 cup walnuts
- 2/3 cup pecans
- 1/2 tsp cinnamon
- 1 tsp vanilla extract, divided (optional)
- 1 cup apricots, thinly sliced
- 1 cup strawberries, thinly sliced
- 1 tsp lemon juice
- 1 tsp raw honey (optional)
- 1/4 tsp ginger, grated
[b]For the Coulis[/b]
- Place cherries, orange juice, zest, raisins, and 1 pinch salt in a bowl and let sit until raisins soften slightly, about 30 minutes. Set aside. In the meantime, prepare crust and filling.
- When raisins have softened, add mixture to a blender and purée on high until smooth.
[b]For the Crust[/b]
- Add dates to a food processor and pulse until broken up. Add walnuts, pecans, cinnamon, 1/4 teaspoon vanilla, and remaining 1/4 tsp salt, and pulse until combined and nuts are slightly chunky. Set aside.
[b]For the Filling[/b]
- Add apricots and strawberries to a medium bowl.
- Combine lemon juice, honey, ginger, and the remaining 3/4 teaspoon vanilla in a small bowl until well incorporated, then pour mixture over fruit and mix well.
- Split crust/topping mixture into two portions. In each tart pan, sprinkle one portion of nut mixture on bottom and press down to create a compact, even layer. Evenly distribute filling and then top with the remainder of nut mixture. Refrigerate until ready to serve.
- When ready to serve, remove tarts from pans, and drizzle coulis on plate beneath and/or on top of individual portions of the dessert.