- 2 cups raw pecans or walnuts
- 3/4 cup dried coconut, unsweetened & shredded
- 1 teaspoon fresh orange zest
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 2/3 cup currants
- 1/3 cup prunes, chopped
- 25 oz fresh strawberries, destemmed (or use frozen and thaw them)
- 1/3 cup fresh orange juice
- 8 soft dates, pitted
- 2 tablespoons raw agave nectar
For the crumble place the nuts, coconut, orange zest, cinnamon, and salt in a food processor, fitted with the S-blade, and process until coarsely ground. Add the currants and prunes, and process until the mixture resembles coarse crumbs and holds together when gently pressed between two fingers. Set aside. For the filling take about 15-16 ounces (approximately two-thirds) of the strawberries, chop them and set aside in a large bowl. Then, place the rest of the strawberries along with the orange juice, dates, and agave in a blender and process until smooth. Pour into the bowl with the chopped strawberries and stir. Pour half of the crumble in the bottom of a dish and give it a firm but gentle press. Spread the strawberry filling on top. Sprinkle the remaining cobbler crumble on top of the strawberry filling, allowing some of the beautiful strawberry filling to show through. Serve at room temperature, or warm in a dehydrator for up to an hour at 130 degrees for extra deliciousness. This dessert will keep in the fridge (covered) for up to three days.
I made this cobbler last night and kept all the layers separately in the fridge. Tonight I assembled the cobbler and ate it chilled (since I don't have a dehydrator) as a yummy after yoga snack. It really hit the spot.