Monday, December 20, 2010

Tonya's Raspberry Mango Cobbler

Filling
4 fresh mangos, peeled or 1 bag frozen, defrosted
½ cup Raspberries, fresh or frozen
1/2 C dates, pitted
1/2 C pineapple chunks
2 T honey
1 T lemon juice
1/2 tsp. alcohol-free vanilla
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. sea salt

Topping
1 C cashews
1/2 C pecans
1 T coconut butter
1/4 C dates
1/2 tsp. alcohol-free vanilla
pinch of sea salt

Slice mangos in cubes and place them in a medium-sized bowl and set to one side. Process all remaining filling ingredients in blender or food processor until smooth. Pour over mangos and gently toss to coat well. Stir in raspberries. Place mixture in cobbler dish.
To make the topping, place all ingredients in a food processor and blend until well combined and the nuts are finely chopped. Sprinkle over peaches.
Serve and enjoy!

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