Sunday, July 10, 2011

Date Sweetened Apple Cobbler - You can thank me later

I combined parts of two different recipes here and here  (you will have to download her raw dessert recipes) and changed them to use dates as a sweetener and I came up with this. IT IS SO AWESOME. Seriously, you will be eternally grateful for this one.

Date Sweetened Apple Cobbler with Cashew Cream

Preheat oven to 400F and grease 9x13 pan with coconut oil.

Apple Filling

5 medium apples
1/2 cup medjool dates
1tsp. cinnamon
juice of 1/2 a lemon
1 tsp. vanilla
1 tsp. ground nutmeg
1 tsp. sea salt

Slice 4 apples in thin slices and stick them in a bowl. Coarsely chop up the 5th apple and put it in the blender. Add the remaining of the ingredients in the blender with the 1 apple and blend them until smooth. You might need to add a little water to get it to blend. You can also use your food processor.

Mix the sliced apples with the blended mix and then spread in a 9x13 pan.

Cobbler Topping

1 cup almonds
1/2 cup rolled oats
2/3 cup medjool dates
1 tbsp coconut oil
pinch of sea slat
1/2 tsp. vanilla

Process the almonds by themselves a little in your food processor and then add the rest of the ingredients. Don't over process, you want the topping to be crumbly.

Put the topping over the apples.

Cover the pan with foil - poke some holes in it and bake for about 40 minutes.

Cashew Cream
1/2 cup soaked cashews (
soak for about 1 hour)
1 tsp. coconut oil
1 tsp. vanilla
2 medjool dates
Almond milk to help blend

You can do this in your blender or food processor. Slowly add almond milk till you get the consistency you want. I like mine thick.

Allow cobbler to cool for about 15 minutes before serving - it will be super hot. Top with the cashew cream

** Don't forget to put the foil on or you will burn a little bit of your topping like I did!!

** Words cannot express how good this was.

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