I felt inclined to make a raw “sorta” cobbler the other day and had a dilemma…eat it right away or wait and serve it for dessert? Dessert won and it was so worth the wait.
Although not raw, I used maple syrup to sweeten the cashew cream and filling, but you could certainly use any sweetener you like - agave, honey, dates, etc.
There are three parts to the cobbler: the filling, the cream, and the crumbly topping.
Filling:
1 pint blackberries
Maple syrup (just a tad - the blackberries weren’t very sweet!)
Pinch of sea salt
Vanilla extract
Process in food processor. I used a mini processor.
Cream:
1 Cup cashews
Pinch of sea salt
Vanilla extract
Maple syrup to taste
1 tbsp coconut oil
Blend till creamy. Can put in the fridge to set.
Crumb topping:
Pecans
Flax seed
Pinch of sea salt
Dab of raw honey or chopped dates
Grind pecans and flax seed in coffee grinder. Add honey or chopped dates.
Assemble by putting the filling in a bowl, top with cashew cream and crumb topping.
Enjoy.