Raw Blackberry Crumble Recipe
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Ingredients
  • Crumble
  • 1 cup walnuts/pecan nuts or cashew nuts
  • ¼ cup shredded coconut
  • 2 pitted dats
  • ¼ tsp vanilla extract or essence
  • Pinch Himalayan or rock salt
  • Filling
  • 1 cup fresh blackberries
  • 2 dates pitted dates
  • 1 Tbsp honey, local preferable
Instructions
  1. I use my Thermomix, but any food processor that can handle nuts will do.
  2. To make the crumble, add the nuts, coconut, salt, dates and vanilla to the bowl and process - (10 seconds, speed 6). You want it to be a crumble, not a paste.
  3. Take ¾ of the mix and press into a pan, or silicone cupcake pans. Put the rest of the crumble aside.
  4. To make the filling, add half the blackberries into the food processor, along with dates and honey. Process until well blended. Add the remaining blackberries and mix lightly so there are still whole blackberry chunks.
  5. Pour the blackberry filling over the crust in the cake pan, or scoop into muffin cases and top with the remaining crumble.
  6. Gently press the crumble, and freeze. When it's a frozen, remove from muffin trays and place in airtight container.
  7. To serve, remove from freezer about half an hour before.
Recipe by Keeper of the Kitchen at https://www.keeperofthekitchen.com/2013/10/03/raw-blackberry-crumble-recipe/