from “Raw is…Purely Delicious” Fall 2007 p. 20

Serves 6-8

Cobbler Filling Ingredients:

4 medium apples

1/2 cup soft dates

1/2 teaspoon ground cinnamon

2 Tablespoons honey or blue agave

1 Tablespoon lemon juice

1 teaspoon vanilla

1/2 teaspoon ground nutmeg

1/2 teaspoon sea salt

Cobbler Topping Ingredients:

3/4 pecans

3/4 cup Brazil nuts

3/4 cup soft dates, pitted

1/2 teaspoon sea salt

Coco Vanilla Cream Sauce

Meat from one Thai Coconut

6 inch vanilla bean, scraped

2 teaspoons honey

pinch of sea salt

Preparation for Filling

Peel and core one of the apples.  Place it along with the drained dates, cinnamon, lemon juice, honey, vanilla, nutmeg and salt in a food processor or high speed blender.  Pulse until completely smooth and creamy.  Set aside.  Peel, core and thinly slice remaining apples.  Place slices in a large bowl and toss with pureed mix.  Place in a medium-sized glass or ceramic dish.

Preparation for Topping

In a food processor pulse the nuts until finely ground then add the dates and sea salt and continue to grind until evenly mixed.  Crumble an even layer of the pecan mixture over the apples.

Peparation for Sauce

Place all ingredients in a high-powered blender and process until smooth and creamy.

Place your pan in the dehydrator at 115 degrees for about 4 hours.  Serve topped with coconut cream sauce warm from the dehydrator.  This dish only gets better after a day or so, that is, if you have any left after the first serving.

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