Mango Breakfast Cobbler
adapted from p 215 of Ani’s Raw Food Kitchen
- 1 1/4 cup almonds
- 1 vanilla bean, scraped
- 1/2 teaspoon sea salt
- 1 cup pitted and packed medjool dates
- 2 Tablespoons coconut oil or butter
- 4 cups Mango, pitted and diced
- 1/4 cup agave syrup
To make crust, place almonds, vanilla, and salt into food processor. Lightly process into small pieces. Add dates and coconut butter, process to mix well.
Sprinkle half of the crust onto bottom of a loaf pan.
To make filling, toss together all ingredients. Scoop onto crust. Top with remaining crust.
Tags: almonds vanilla bean sea salt medjool dates coconut oil butter mango agave, recipe raw food vegan vegetarian natural weight loss health beauty living foods uncooked unheated gluten-free wheat-free eco green living whole food foods organic Korean Asian American ani phyo raw fo