Strawberry Blueberry Cobbler

Strawberry Blueberry Cobbler

This is a delicious recipe that the Vivapura crew whipped up one day to bring to the amazing Tucson Raw Vegan Salon. We almost ate it before we got there it came out so yummy but managed to restrain ourselves. Now we are sharing this tasty recipe you!

Strawberry Blueberry Cobbler

Crumble:
3 cups Peruvian Mammoth Pecan Pieces
1 tsp. Vanilla Powder
3/4 tsp himalayan pink salt
1 cup Arizona Black Sphinx dates

Combine ingredients in a food processor and pulse until a coarse texture has been achieved.

Syrup:
1/3 cup Arizona Black Sphinx dates
1 pint fresh strawberries
2 tbs. Cocopura Coconut Oil, melted
1 tsp. Vanilla Powder
1/3 cup water

Blend ingredients until smooth.

Filling & Assembly:
1 pint of fresh strawberries
1 pint fresh blueberries
1/2 cup Goji Berries
2 tbs. Jarrah Bee Pollen

Wash and drain fresh berries. Cut strawberries into bite-sized pieces. Toss everything in a bowl. Mix the syrup in with the fruit until well combined being sure to be gentle with the fruit so it stays in chunks. Place fruit mixture into a serving dish. Evenly distribute the crumble over the fruit. Sprinkle bee pollen over the crumble just before serving at room temperature.

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