Too hot to make blueberry pie? how about a raw blueberry crumble ??
You can replace the blueberries in this recipe with any chopped fruit you like. Apples, peach, mango, cherries, all berries, pears, figs or a combination of a few fruits would work well. You could also make a cashew cream instead of a coconut cream.
Raw Blueberry Lemon Crumble With Lemon Coconut Cream
For the fruit:
3 cups fresh blueberries or other sliced fruit of choice
1 cup fresh blueberries, set aside
Juice of 1/2 lemon
2 fresh dates
For the crumble:
2/3 cup walnuts
1/2 cup pecans
2/3 cup shredded coconut
1/2 cup dates, pitted
Few drops of vanilla stevia or 1/2 tsp vanilla extract
1/2 tsp pumpkin pie spice/mixed spice
Big pinch cinnamon
Pinch sea salt
For the lemon coconut cream:
Meat of 1 young coconut + 1/2 cup coconut water or one can coconut milk
2 tbsp lemon juice
8 drops vanilla stevia (or more to taste, or use plain stevia with 1/2 tsp vanilla extract
Blend together the coconut cream ingredients in a blender until smooth. Chill in the fridge.Place the 3 cups of blueberries in a shallow baking or serving dish.
Place the extra 1 cup of blueberries, lemon juice and dates in a blender or food processor and puree. Mix the puree through the fresh whole blueberries.
Add the crumble ingredients into a food processor and process until crumbly.
If you want it to be more moist, add 1 tsp water and process again.
Spread the crumble over the blueberry mixture.
Once the coconut cream has chilled, serve the crumble onto plates or in bowls and add a spoonful of the lemon coconut cream to each plate.
Savor every bite, it’s delicious!
Recipe from Vimergy