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Raw peach cobbler

December 3, 2010

Ani Phyo is one of my favorite raw food chefs. I have simplified this recipe by adding “optional” next to some of the more creative steps to this dish. As you can see, the peaches, dates and pistachios are really what do it for me. For the longest time, this was the only thing I ate for breakfast. Sometimes I’d substitute apples or pears for peaches. Whatever you choose to do, this recipe is great anytime.

CRUST
3 cups pistachios, dry
1 vanilla bean, scraped, or 1 Tablespoon alcohol-free extract (optional)
¾ teaspoon sea salt (optional)
¾ cup pitted dates

SYRUP (optional)
¾ cup pitted dates
3 Tablespoons coconut oil
½ vanilla bean, or ½ Tablespoon alcohol-free extract
⅔ cup filtered water, as needed

FILLING
3 to 4 ripe mangoes, peaches, apples or pears (or a combination!) peeled, seeded, sliced, about 6 cups

To make crust, process pecans, vanilla bean, and salt into powder in your food processor. Add ¾ cup pitted dates and process until mixed well. Sprinkle half of the crust onto bottom of pie dish, and set aside. Don’t bother rinsing out your food processor after making the crust; the leftover crumbs will add in with the syrup ingredients.

To make syrup, process ¾ cup dates, oil, vanilla bean, and water as needed to make a thick syrup. Set aside.

To make filling, place sliced mango into a large mixing bowl. Toss with the syrup. Spoon onto cobbler crust. To serve, top with remaining half of the crust. Will keep for two days in the fridge.

Makes one cobbler.

Recipe courtesy of Ani Phyo

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