Tuesday, August 2, 2011

Raw Mango Cobbler

Sound like junk food? Well it's not! Look at the ingredients. They're all good, healthy ingredients. In fact, we actually made this for breakfast one day. For one, it has no refined sugar in it, and for two it is all raw. The nutrients aren't cooked out of the food. Why eat baked mangos when you can eat them raw with all those live enzymes and whatever else is in those things? Ha ha! I know you've heard it before: raw fruit is better for you than cooked.

Well this is a guilt-free recipe and is sooo yummy! It tastes just like a cobbler you'd get out of the oven.

As a rule of thumb, the better the mango, the better the cobbler. So try to get nice, ripe mangoes.

This recipe is our spin on the fresh mango cobbler recipe from "Ani's Raw Food Kitchen" recipe book. This is by no means meant as an infringement of copyright. Check out the book, it has a lot of neat recipes. I'm just the same as anyone else, and sometimes I like junk food. But I am so thankful for the friends who have opened up the whole new world of raw foods to us. Yeah, maybe it sounds hippie, but it sure does open up some healthful options, whether it be dessert or any other dish.


-3 cup pecans, dry (or walnuts)
-1 teaspoon vanilla
-3/4 teaspoon sea salt
-3/4 cup pitted dates

-3/4 cup itted dates
3 tablespoons coconut oil
1/2 teaspoon vanilla
-1/3 cup water

3-4 ripe mangoes, peeled, seeded, and diced (about 6 cups)

To make crust process pecans, vanilla, and salt into a powder in food processor. Add 3/4 cup pitted dates. Process until mixed well. Put half of the crust in the cobbler dish. Set aside other half for topping.

To make the syrup, process all ingredients in syrup list. Add more water if needed.

Toss mango pieces into the syrup. Put mixture on bottom crust. Top with remaining half of crust. Eat and enjoy!

 Try it! It's WAY easier than it looks!


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