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Raw Blueberry Lemon Crumble With Lemon Coconut Cream

Posted May 20 2013 10:00am

A few months ago we went to dinner at a friend’s house and I was in charge of bringing dessert. I wanted to bring something made with only raw whole food ingredients so it would be healthy, but as there was people of all diets and food preferences at the dinner, I knew I wanted it to taste amazing and have a bit of wow factor. I also wanted it to be quick ad simple to make.

A tough feat you might think, but you’d be surprised how easy it can be to meet all these criteria with fresh, raw ingredients. When you use high quality ingredients, it it easy to produce beautiful and super tasty food as the ingredients have so much flavor.

After scouting what fruits I had in the house, I decided on this wonderful raw Blueberry Lemon Crumble and quickly threw together a decadent tasting, creamy coconut cream to top the crumble with. I made the crumble raw and served it at room temperature with a chilled coconut cream, but you could cook the crumble in the oven or heat it in the dehydrator to serve warm with the chilled cream if you like.

You can replace the blueberries in this recipe with any chopped fruit you like. Apples, peach, mango, cherries, all berries, pears, g=figs or a combination of a few fruits would work well. You could also make a cashew cream instead of a coconut cream but it won’t digest as well with the fruits so I prefer the coconut cream, plus young coconuts have such a unique and heavenly flavor.

Now for the recipe! Enjoy :)

Raw Blueberry Lemon Crumble With Lemon Coconut Cream

Ingredients:

For the fruit:

  • 3 cups fresh blueberries or other sliced fruit of choice (frozen do not taste as good so stick with fresh)
  • 1 cup fresh blueberries, set aside form other blueberries
  • Juice of 1/2 lemon
  • 2 fresh dates

For the crumble:

  • 2/3 cup walnuts
  • 1/2 cup pecans
  • 2/3 cup shredded coconut
  • 1/2 cup dates, pitted
  • Few drops of vanilla stevia or 1/2 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice/mixed spice
  • Big pinch cinnamon
  • Pinch sea salt

For the lemon coconut cream:

  • Meat of 1 young coconut
  • 1/2 cup coconut water (or use more if you want your cream thinner)
  • 2 tbsp lemon juice
  • 8 drops vanilla stevia (or more to taste, or use plain stevia with 1/2 tsp vanilla extract

Directions:

  1. Blend together the coconut cream ingredients in a blender until smooth. Chill in the fridge.
  2. Place the 3 cups of blueberries in a shallow baking or serving dish.
  3. Place the extra 1 cup of blueberries, lemon juice and dates in a blender or food processor and puree.
  4. Mix the puree through the fresh whole blueberries.
  5. Add the crumble ingredients into a food processor and process until crumbly. If you want it to be more moist, add 1 tsp water and process again.
  6. Spread the crumble over the blueberry mixture.
  7. Once the coconut cream has chilled, serve the crumble onto plates or in bowls and add a spoonful of the lemon coconut cream to each plate.
  8. Savor every bite, it’s delicious!

What’s your favorite healthy dessert to serve to friends and family?

The post Raw Blueberry Lemon Crumble With Lemon Coconut Cream appeared first on Vimergy .

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