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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Fresh Mango Cobbler RAW Recipe

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This recipe for Fresh Mango Cobbler RAW is from The Lazarchik Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Crust:
3 C pecans, dry
1 vanilla bean, scraped
3/4 t salt
3/4 c medjool pitted dates

Syrup:
3/4 c medjool pitted dates
3 T coconut oil
1/2 vanilla bean
2/3 c water, as needed

Filling:
3-4 ripe mangoes, peeled, seeded sliced to = 6 cups

Directions:
Directions:
To make crust, process pecans, vanilla bean and salt into a powder in food processor. Add 3/4 c pitted dates and process until mixed well. Sprinkle half of the crust onto the bottom of a pie dish & set aside. Don't bother rinsing out food processor after making the crust; the left over crumbs will add in with the syrup ingredients.

To make syrup, process dates, vanilla bean and water as needed to make a thick syrup. Set aside.

To make filling, place sliced mango into a large mixing bowl. Toss with the syrup. Spoon onto crust. Top with remaining crust. Keeps 2-3 days in the fridge.


233 calories per serving
3g protein

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
long enough to peel & slice mangoes & run processor
Personal Notes:
Personal Notes:
No cooking. How great is that! And yum yum yum
Don't just eat it for dessert, eat it for breakfast, or a snack. Oh heck just eat it.

 

 

 

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