Raw Peach & Blueberry Cobbler


June 20, 2017



1 cup Pecans

1 cup Cashews, macadamias or Brazil nuts

4 Medjool dates

1 tbsp Unsweetened applesauce

1/2 tsp Vanilla

1 Pinch Celtic salt


30 ml Maple syrup

15 ml Fresh lemon juice

8 Medjool dates, pitted

1/2 tsp Vanilla

1/2 tsp Fresh gingerroot, grated (optional)

1/4 tsp Ground cinnamon

1/4 tsp Celtic salt

5-6 Fresh, ripe peaches or nectarines

125 g Fresh, firm blueberries



1Process the topping ingredients with the ‘S’ blade in a food processor until nuts are chopped finely. Set aside.


1Add the first 7 filling ingredients to a blender and process until smooth. Pour into large bowl.


1Skin peaches (optional) and remove pits. Cut into very thin slices and add to the bowl along with the blueberries. Toss gently but thoroughly to coat the fruit. Spoon the mixture into a serving dish and sprinkle the cobbler mixture over the top. This can be served at room temperature or placed in a dehydrator for an hour at 115 ºF for an hour, to warm up.