Berry Mango Cobbler

One of my favorite dessert recipes of all time.  

Crust

  •  1 cup pumpkin seeds
  • 1 cup almonds
  • ¾ tsp sea salt
  • 4 Tbsp of extra virgin olive oil
  • ½ cup dates, pitted

Syrup

  •  ¾ cup  Medjool dates pitted
  • 3 tablespoons coconut oil, melted
  • ½ vanilla bean or 1 tsp of non-alcoholic vanilla extract
  • ½ cup water

Topping

  • 2 mango, peeled, seeded, and thinly sliced
  • 1 cup of blueberries

To make the crust, pulse pumpkin seeds, almonds, salt and olive oil in food processor until mixture becomes a dough like consistency.  Slowly add dates and mix into a dough.  Cover the bottom of a small pie dish with about ¾ of the cobbler crust and set aside.

To make the syrup, blend the dates, coconut oil, and vanilla, adding enough water as needed to blend into a thick syrupy texture. Set aside.

To make the filling, place sliced mangos and the berries into a large mixing bowl.  Toss with the syrup and spoon onto cobbler bottom and then top with remaining crust.  Enjoy!

Note: will keep for 2 days in the fridge.

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