Raw Vegan Dessert - Summer Strawberry Cobbler!

I am a fool for Raw Vegan cobblers because they're satiating, nutritious, and extra easy to make. They remind me of traditional cooked cobblers, but when I'm done eating the Raw vegan version, I'm filled with energy, excitement and happiness :)

My recipe for Summer Strawberry Cobbler hits the spot and delivers everything I promised a cobbler would above. The delicious recipe is available in both my print book and ebook, Kristen Suzanne's EASY Raw Vegan Desserts (but I'm also sharing it with you here!). It's a refreshing recipe with flavors that keep playing in your mouth, well after you've swallowed a bite.

I chose strawberries for this cobbler because it's summertime and they're in season. And, buying organic food in season is just one of many ways to buy organic on a budget.

Strawberries are loaded with tremendous health benefits:

~ Help protect against a variety of cancers

~ Rich in folate, fiber, vitamin C and potassium

~ Heart-disease fighting phytonutrients

~ Compounds may help strengthen short term memory (nice!)

You'll also see that I've included prunes in the recipe when you buy the book. I love using prunes because they have a wonderful, soft texture and they're not as sweet as most other dried fruits. And, they're seriously LOADED with antioxidants.


Summer Strawberry Cobbler
Kristen Suzanne of Kristen's Raw
Yield one 8x8 glass-baking dish

I am a fool for Raw vegan cobblers because they're satiating, super easy to prepare, and nutritious. Here's a fun, delicious recipe for exactly that, Summer Strawberry Cobbler. It's refreshing with flavors that keep playing in your mouth, well after you've swallowed a bite.

The Crumble
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

The Strawberry Filling
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

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.

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.

The Assembly
Pour half of the crumble in the bottom of the glass-baking 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. Covered, Summer Strawberry Cobbler will keep for up to three days in the refrigerator.

Today's Fun Work: I'm listening to the audio soundtrack to What The Bleep Do We Know and working away on my laptop. If you haven't seen this documentary, I highly recommend it. I liked it much better than The Secret. And, the soundtrack is very cool.

Today's Fun Exercise: I'm hitting the gym later for cardio and chest strength training. Tonight, I'll take my dog for a nice long walk when it cools down.

Today's Raw Vegan Food (in this order):

3 cups Watermelon

1/4 cup Summer Strawberry Cobbler

1 cup Truly Chopped Salad

2 cups Green Smoothie (strawberries, spinach)

2 cups Women's Balancing Tea

2 1/2 cups Truly Chopped Salad plus an avocado

3 cups Green Smoothie (banana, kale)

1/2 cup Summer Strawberry Cobbler