Name: Gluten-free Triple Berry Crisp
Cuisine: Vegan
Ingredients: 2 cups organic blueberries; 1 cup organic strawberries, diced; 1 cup organic raspberries; 2 tbs cornstarch or gluten-free flour; 2 tbs coconut sugar; 1/4 cup fresh orange juice; 1 tbsp lemon (or orange) zest; 1/2 cup gluten-free flour (I used Trader Joes); 1/2 cup coconut sugar; 2 1/2 tbs coconut oil, hard not melted; 1 tbsp gluten-free rolled oats; 1 tbsp walnuts, chopped; 1 tbsp almonds; 1 tbsp cashews; 1/4 tsp ground cinnamon; 1/4 tsp ginger powder; 1/4 tsp salt

Ingredients

1 cup cashews, soaked
1 cup coconut meat
4 large medjool dates, pitted
1/4 cup water or almond milk (I was out)
1/4 cup coconut oil
3/4 tbsp organic vanilla or 1/2 fresh vanilla bean, scraped
1/4 tsp almond extract

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Instructions

Soak the cashews overnight, or at least 3 hours.
Simply place all of the ingredients into a food processor and run until completely smooth. To check for doneness, rub a small bit in between your fingers. If it feels grainy, run for about a minute more.

Prep Time: 8 hours
Cook Time: 10 mins
Category: Dessert
Cuisine: Raw Vegan, Vegan