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Categories:
frozen cherries medjool dates lemon juice cinnamon topping pecans coconut dates crystal salt cayenne custard young coconut meat coconut water nectar vanilla bean crystal salt
Viewed: 130 - Published at: 9 years agoIngredients
- Cobbler
- 3 (10 ounce) bags frozen cherries, thawed and drained
- 1/4 cup medjool dates, soaked for 10 min
- 1 teaspoon lemon juice
- 1 dash cinnamon
- Topping
- 1/2 cup pecans
- 1/2 cup dried shredded coconut
- 2 large medjool dates
- 1/4 teaspoon himalayan crystal salt
- 1 dash cayenne
- Custard
- 1/2 cup young coconut meat
- 1/2 cup coconut water
- 1 tablespoon agave nectar
- 1/2 seeds from 1/2 of a vanilla bean
- 1 pinch himalayan crystal salt
Method
- To make the cobbler filling, blend 1/2 Cup of the cherries and the rest of the cobbler ingredients. Pour this mixture over the rest of the cherries in a bowl or casserole and stir to combine.
- To make the topping, put all but the dates into a food processor and pulse until coarsely ground. Add the dates one at a time and process until the mixture just begins to stick together. Crumble this over the cherry mixture.
- For the vanilla custard, place all of the ingredients in a Vita-Mix or high-speed blender and puree until completely smooth.
- You could chill the cobbler for an hour or so to set, or just eat it as is. Serve at room temperature or warmed in a dehydrator with the custard poured over the top.
