Peach Cobbler

Makes 8 servings


1 1/2 cups shredded dried coconut
1 1/2 cups walnuts, soaked and dehydrated, or raw macadamia nuts
1/2 teaspoon sea salt
Dash cayenne
1/2 cup pitted dates

Peach Filling

4 cups sliced peaches, fresh, or frozen, thawed, and drained
1/2 cup date paste
2 tablespoons lemon juice
1/8 teaspoon nutmeg

To make the crust: In a food processor, process the dried coconut until it is coarsely ground. Add the walnuts, sea salt, and cayenne and process into a coarse meal. Add the dates and process until the mixture sticks together when pressed between your thumb and forefinger.

To make the filling: Place 1 1/2 cups of the peaches, the date paste, lemon juice, and nutmeg in a Vita-Mix or blender and process until smooth. Transfer to a mixing bowl. Chop the remaining peaches into bite-sized chunks. Add the chopped peaches to the blended peach mixture and stir to combine.

Press half of the crust in the bottom of a shallow 9-inch square glass baking dish. Add the filling. Press the remaining crust lightly on top, allowing some of the fruit filling to peek through.  Chill the cobbler for at least 1 hour to set. Serve at room temperature, or warmed in a dehydrator set at 125 degrees F for 30 minutes.

This luscious cobbler competes with any cooked version

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