Thanksgiving Dessert

Impress Guests this Thanksgiving…..with hardly any work yourself!

I took a raw foods demo and course through Journey To Health, a raw food retail store in Calgary. It was called Introduction to Raw Foods, and I learned to make some recipes using raw ingredients. One of the recipes was for a delicious dessert, called Tonya’s Raspberry Mango Cobbler. It was delicious! I made some changes to the recipe when I made it at home, and last Thanksgiving I served it for dessert, with rave reviews! It is nice to have a non-baking dessert for Thanksgiving!

If you are looking for something different to serve for dessert, this one is for you! I am posting my revised version of the dessert, but it is based on the original by Tonya Dahl from Raw Food Calgary (she uses mangos, pineapples, and raspberries)!

Filling:

In a bowl combine:

½ bag frozen raspberries, partially thawed (this dessert is easier to make if the frozen berries are partially thawed)

½ cup frozen blueberries, partially thawed

½ cup frozen strawberries, partially thawed

Then, in a high powered blender or Vitamix (I use the vitamix as it mixes thoroughly) combine:

½ cup pitted dates

2 tbsp honey

½ tsp alcohol free vanilla extract

¼ tsp ground ginger

¼ tsp ground cinnamon

¼ tsp sea salt

Mix in blender. Add this to the bowl of partially thawed frozen berries and stir. Place this mixture in a cobbler or casserole dish.

Topping:

In a food processor combine

1 cup raw cashews

½ cup raw pecans

1 tbsp coconut oil

½ tsp alcohol free vanilla extract

Blend in food processor until the nuts are finely chopped and the ingredients are well combined.

Sprinkle the topping over the berries, chill in the fridge and serve for dessert!

Here is the RECIPE

Let us know what you think!

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