There is nothing as tasty as a berry crisp, but a raw, healthy berry crisp that tastes just as good as its counterpart? I’m in. Thanks Chef Jason for bringing us this lovely treat at school over the weekend and for allowing me to share the recipe love with everyone!
GF Raw Mixed Berry Crisp
1 10” pie
- 3 c berries (blue, black, rasp, straw, etc.)
- 1 c macadamia nuts
- 1/2 c dates, pitted
- 2 Tb chia seeds ground
- 2 tsp lemon juice
- 1 Tb water
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 3 c pecans
- 1/2 c macadamia nut
- 1 1/2 c dates, pitted
- 1 tsp vanilla raw extract
- 1/4th tsp ginger powder
- Pinch of salt
For the crust:
Fine chop nuts in a food processor.
Add spices and dates and process until mixture balls up or binds tightly to sides.
Press mixture into pie pan.
For the filling:
Soak chia seeds in lemon juice and water for 30 minutes.
Blend all filling ingredients in food processor, except berries.
Fold berries into dry mix.
Spread filling into pie pan.
For the topping:
Stir topping ingredients together & sprinkle crisp with topping.
- 1 c raw cashew pieces
- 1 c water
- 1/2 c toasted walnut oil
- 1/2 c sunflower oil ( or 1c sunflower oil total and omit the 1/2c toasted walnut oil)
- 1/4 c grade B maple syrup (has more flavor than grade A)
- 1 1/2 tsp vanilla powder (or extract)
- Pinch of salt
Blend cashew pieces and water in blender until smooth.
While blender is running on high, drizzle in both oils. If air pocket forms over blender blades, stop blender and release the air. Then turn the blender back on starting on lowest speed increasing back to high. Continue drizzling in remaining oil.
Blend in remaining ingredients.
Pour into serving bowl or a pitcher, cover. Refrigerate at least 4 hours, the flavor improves and it will thicken.
This berry crisp is great for hot and cold days!
It can be served cold or warmed slightly (115°) and still be considered raw, or if you don’t care either way bake on 350° for a few minutes until warm. Serve crisp and top with Cashew Whipped Cream. Mmm…Bon appetit!
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