Cherry Cacao Cobbler
Cherry and Chocolate deliciousness!
I was inspired by another recipe on this blog:
Cobbler crumble ingredients:
2 cup raw nuts
¾ cup ddried coconut, unsweetened, shredded
1 teaspoon cinnamon
¼ teaspoon sea salt
1 cup raisins
.33 cup cacao powder (or finely ground nibs)
Cherry filling ingredients:
3 cup cherries, fresh or ou could substitute some frozen ones that have been thawed
.33 cup water
8 dates, pitted
2 tablespoon raw agave nectar (optional)
Cobbler crumble: Place the nuts, coconut, cacao powder, cinnamon, and salt in a food processor, fitted with the S-blade, and process until coarsely ground. Add the raisins, and process until the mixture resembles coarse crumbs. Set aside.
Filling: Take about 2 cups of the cherries, chop them and set aside in a large bowl. Then, place the rest of the cherries along with the water, dates, and agave in a blender and process until smooth. Pour into the bowl with the chopped cherries and stir.
To assemble the crisp, sprinkle 1/2 of the cobbler crumble ingredients into an 8-inch square glass-baking dish. Press down to make a crust. Spread the cherry filling on top. Sprinkle the remaining cobbler crumble on top of the cherry filling. Serve at room temperature, or warm in a dehydrator for up to an hour at 130 degrees for extra deliciousness. (I highly recommend this for when you want to eat it warm)