Raw Cherry-Blueberry Cobbler with Coconut Whipped Cream

When it is a bazillian degrees out I can’t bear to cook. So I don’t. I turn to my raw foods cookbooks (or un-cookbooks if you want to get technical) and whip up some surprisingly satisfying fresh and tasty meals all made without so much as turning on the oven or stove. The inspiration for this recipe came from a particularly steamy week in Boston a few weeks ago. Even though I was simmering in my own juices while giggling at my toddler who was sitting naked on the couch eating a popsicle, I still wanted something sinful for dessert that night. A little chop chop and zip zip of the food processor and I was done. Tasty, decadent, and nutritious (yes, no empty calories here!). It was a hit!

Raw Cherry-Blueberry Cobbler with Coconut Whipped Cream

Serves 8

Filling:

2 pounds (about 8 cups) cherries (pitted and chopped) and blueberries (any ratio of the two fruits will do…whatever makes you happy)

2 Tablespoons raw honey

1 teaspoon vanilla extract

Crust:

1 cup pitted dates

3/4 cup nuts (I like a combo of walnuts and almonds)

1/3 cup chia seeds*

1/2 teaspoon salt

1/4 teaspoon ground nutmeg (optional)

1 teaspoon cinnamon (optional)

*if you don’t have chia seeds on hand, add 1/4 cup more nuts

To make the filling, combine the cherries, blueberries, honey, and vanilla in a large bowl. Mix well to coat. Set aside. To make the crust, combine the nuts, chia seeds, salt, and spices (if using) in the food processor and pulse into coarse pieces. Add the dates and process until mixed well. If you are using one, large serving dish, sprinkle half off the crust in the bottom of the dish, scoop in the fruit mixture and then top the fruit with the remaining crust. My favorite way to eat this treat? Layer it parfait-style in individual glasses and top with the Coconut whipped cream…

Coconut Whipped Cream

1 can full fat coconut milk

powdered sugar to taste

Place the unopened can of coconut milk in the refrigerator overnight or for 8 hours. Put your feet up. A magical thing happens. When you open the chilled can you will find that all of the creamy coconut has risen to the top. Skim it off and place it in a bowl (add the liquid below the cream to your next smoothie). Whip the creamy coconut with a whisk or electric mixer until stiff peaks form. If you desire, add a bit of powdered sugar for increased sweetness.  A perfect way to top off your cobbler!

Enjoy!

Stephanie’s new obsession is Coconut Whipped Cream. After her daughter goes to bed, she often finds herself rummaging through the fridge for a rogue can of coconut milk she may have forgotten about and that she can subject to the mixer. Lately, she has come up snake eyes.

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One thought on “Raw Cherry-Blueberry Cobbler with Coconut Whipped Cream”

  1. I just heard recently about coconut whipped cream! I am so excited because we go through a lot of canned coconut milk in this household. I am totally trying this, thanks for the recipe!

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