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A Raw Vegan Strawberry Crumble

April 22, 2018

A Raw Vegan Strawberry Crumble

 

Last week, I shared a recipe for a Berry Blush Rooibos Fruit Cobbler, a baked dessert that's amazing with sorbet or coconut ice cream. But I am a passionate raw foodie, so naturally, I had to make a raw equivalent (or at least something similar). So, I created the following amazing recipe: a Raw Vegan Strawberry Crumble. It's outrageously delicious, and because it is loaded with nutrients, you only need a small amount to feel satisfied. This recipe is full of vitamins, antioxidants, water, vital trace minerals (like selenium), fiber, and healthful fats!

In this recipe, I used fresh strawberries, but you can improvise with any fruit that you choose. It has three parts: a fruit filling, a nut-and-seed crumble, and a heavenly sweet cream. If you don't have a dehydrator, don't worry- you can dry the topping in the oven at the lowest heat, or just allow the topping to marinate before using. Let's get started. 

You can watch the video here

You will need the following ingredients. 

Filling: 

  • 1 cup Strawberry Kiss, strongly brewed in the fridge overnight
  • Juice from ½ Lime (or Lemon, depending on preference)
  • 1 lb. Strawberries, sliced thinly 
  • 4 large Dates (or 6-8 medium or small Dates)
  • ¼ cup Coconut Nectar or Agave
  • 2 tsp. Vanilla Extract
  • Pinch Salt 

The night before, cold brew the Strawberry Kiss in the refrigerator overnight, as strongly as possible. You will want to use a lot more tea for the amount of water than you usually use. 

In the morning, blend all the ingredients except the strawberries. You should have a creamy but liquid consistency. In a large dish or shallow glass bowl, add the strawberries and toss with enough of this liquid so that the strawberries are fully coated. You can dehydrate this at 105°F for 2 hours so that the liquid reduces and you get a texture similar to cooked fruit desserts, or you can allow it to set in the fridge for several hours. 

Crumble: 

  • ½ cup Brazil Nuts, soaked and dried
  • ¼ cup Pumpkin Seeds
  • ¼ cup Coconut Sugar (use Coconut Nectar for a granola-like consistency)
  • ¼ cup Coconut Oil (increase to ½ cup if you want more richness, but this will have excess liquid)
  • ½ tsp. Himalayan Salt 

The night before, chop the Brazil Nuts finely. In a bowl, add the chopped nuts, pumpkin seeds, salt, and coconut oil, and combine well. Mix in the coconut sugar or nectar and mix thoroughly. Spread out on a dehydrator tray and dehydrate overnight. If you don't have a dehydrator, spread onto a baking tray and bake at lowest heat (this won't be raw), or spread this out onto a tray, cover it, and let it marinate overnight. 

Sweet Cream: 

  • 1 cup Cashews, soaked and drained
  • ¼ cup Coconut Oil
  • 1 tbsp. Vanilla Extract
  • ¼ cup. Coconut Sugar
  • Pinch Salt 

In a blender, add all the ingredients and blend until silky smooth. Store in a sealed container in the refrigerator until ready for use. 

To assemble: 

Once the strawberry filling is done, sprinkle the crumble over the top of it. Add a large dollop (or two) of sweet cream onto the top, and serve. Enjoy! 

In case you missed it, you can watch the video here




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