Raspberry Crumble

  • 1/2 cup unsweetened shredded dried coconut
  • 1 cup walnuts
  • 1 cup medjool dates (or smaller cooking dates)
  • 2 cups frozen raspberries (thawed – do not drain)
  • 1/2 cup fresh raspberries
  • 1/4 teaspoon sea salt


·  Briefly process coconut, walnuts, and salt until walnuts are reduced in size.

·  Add dates and continue to process until mixture is coarse meal that still looks fluffy. Do not over-process. (You may still see small dark chunks of dates, but that’s okay.)

·  Dump processed mixture into pie plate or glass dish. Press mixture firmly down into pan, similar to making a pie crust.

·  Refrigerate crumble crust for one hour. Do not add the berries to the mixture!

·  Cut crust into slices and place in individual bowls – one bowl for each person or each serving.

·  Once you are ready to eat, top each serving with a scoop of wet, thawed berries and then add a sprinkle of fresh raspberries on top. If not eating right away, store fruit and crumble separately.

For a fancier presentation, try layering fruit and crumble in a tall drinking glass or custard cup. Top with raw whipped cream for even more pizzazz. (Made from coconut cream that has been refrigerated)

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