Who doesn’t love a Raw Blue Berry Apple Crisp with Coconut Vegan Whip Cream? You could even warm this up to 118 degrees or so and it would still be raw. Uber delicious HEALTHY whole food desserts for those cold winter nights. Enjoy! I am about to make this myself right now I’m so inspired! I recommend all organic ingredients and gluten free. THIS is the best dessert ever!
1 cup almonds
1/2 cup walnuts
¼ cup medjool dates, pitted
½ cup unsweetened coconut
3 medium apples, cored and coarsely chopped
3 cups blueberries
1/4 cup medjool dates
2 tsp cinnamon
½ tsp ground ginger
In a food processor, pulse the ingredients until they form a coarse meal. Press half of the mixture into single serving ramekins.. Reserve the remaining crumble.
In a food processor, blend one apple, 2 cups blueberries, and the remaining ingredients until smooth. Add the two remaining apples in the food processor and pulse into small pieces. Add remaining blueberries and pulse just a moment to mix. Do not over blend – it’s best with small chunks of fruit. Pour the filling onto the prepared crust. Sprinkle the reserved crumble mixture on top.
Serve immediately or chill until ready to serve. It’s also very flavorful when warmed to release the flavors.
Even more special when topped with:
Vegan Whipped Cream:
2- 14 oz cans organic coconut milk (or make your own coconut milk if you like!)
2 tsp vanilla extract
Chill coconut milk for several hours or overnight.
Spoon out the thick creamy white part of the milk; set aside the watery remainder to enjoy in a smoothie or other recipe.
In a large bowl, whip the coconut cream on high until medium firm peaks form.
**You may refrigerate this a few days, but it will lose its consistency and will need to be re-whipped.