Raw Blueberry Cobbler (GF + V)

Well today I have a little treat for you! You like raw desserts right? I thought so!

First up, full disclosure: I have never actually eaten real blueberry cobbler AND I don’t like fruity desserts. So perhaps I’m not the best person to be coming up with a blueberry cobbler recipe? But you know what? I love this cobbler – so that must mean it’s really good.

As this was getting warm in the dehydrator (you can use the oven or a sunny window), the whole house was filled with that sweet, warming sugar and cinnamon smell, and I just wanted to shove my face into the pie dish!

I haven’t been making a lot of sweets or desserts (or any new recipes much) lately, so I thought it was time I switched up my dessert routine from grabbing a few choc chips from the fridge to something warm and with a little nutritional value!

The best part about keeping this dessert raw is that we get to keep all of those amazing antioxidants in the blueberries and goji berries in tact! I popped this in the dehydrator for a few hours to defrost the blueberries, and it took on a beautiful ‘cooked’ texture.

If you don’t have a dehydrator I would highly recommend one, they are really handy to have – I have some kale chips brewing right now! Here is a link to get free shipping!

Raw Blueberry Cobbler (GF + V)

 

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Simple, warming and delicious raw blueberry cobbler.

Ingredients:

Crust

• ¼ cup flax meal (ground flax seeds)
• ½ cup shredded coconut
• 1 cup pecans, walnuts or almonds
• ½ tsp ground cinnamon
• ¼ tsp nutmeg
• 1 tsp coconut sugar
• 2 medjool dates, pitted

Blueberry filling

• 3 cups blueberries, fresh or frozen (thawed if possible)
• ½ cup goji berries (optional)
• 1 medjool date,pitted
• 2 tsp lemon juice
• 2 tsp coconut oil

Method:

1. In a small food processor add the crust ingredients except medjool dates and process into a rough flour. Add the medjool dates and process to incorporate. Set aside the crust in a bowl.
2. Add ½ cup of blueberries, medjool date, lemon juice and coconut oil to the food processor. Process into a smooth syrup, adding water as necessary to blend.
3. In a pie dish spread out 2½ cups of the blueberries and the goji berries. Using a fork gently mash some of the blueberries. Pour the syrup over the blueberries and mix.
4. Spread the pie crust over the blueberry filling and gently press down using your fingers.
5. Set on a sunny counter, the dehydrator or lowest temperature oven for several hours to warm.

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