RAW BLUEBERRY APPLE CRISP WITH COCONUT CREAM

RAW BLUEBERRY APPLE CRISP WITH COCONUT CREAM

By healthnutnews.com - Diane Kann

 Crust:

120g/1 cup almonds

75g/1/2 cup walnuts

50g/¼ cup medjool dates, pitted

40g/½ cup unsweetened coconut

Filling:

3 medium apples, cored and coarsely chopped

600g/3 cups blueberries

50g/1/4 cup medjool dates

2 tsp cinnamon

½ tsp ground ginger

Crust:

In a food processor, pulse the ingredients until they form a coarse meal. Press half of the mixture into single serving ramekins.. Reserve the remaining crumble.

Filling:

In a food processor, blend one apple, 2 cups blueberries and the remaining ingredients until smooth. Add the two remaining apples in the food processor and pulse into small pieces. Add remaining blueberries and pulse just a moment to mix. Do not over blend – it’s best with small chunks of fruit. Pour the filling onto the prepared crust. Sprinkle the reserved crumble mixture on top.  Serve immediately or chill until ready to serve.  It’s also very flavourful when warmed to release the flavours.  Top with coconut whipped cream.

Vegan Whipped Cream:

Ingredients:

2- 14 oz cans organic coconut milk (or make your own coconut milk if you like!)

2 tsp vanilla extract

Instructions:

Chill coconut milk for several hours or overnight.  Spoon out the thick creamy white part of the milk; set aside the watery remainder to enjoy in a smoothie or other recipe.  In a large bowl, whip the coconut cream on high until medium firm peaks form. Use immediately.

**You may refrigerate this a few days, but it will lose its consistency and will need to be re-whipped.