CHERRY COBBLER

dessert

gluten-free & raw

spring & summer

Ingredients

Makes 4–5 serves

Time 10 minutes plus freezing

BASE

¼ cup (30 g) walnuts

½ cup (30 g) shredded coconut

1 Medjool date, pitted and diced

10 drops of vanilla extract (optional)

sea salt

FILLING

2 Medjool dates, pitted

125 g (4½ oz) fresh cherries, pitted

1 level tsp lemon juice

1 level tsp ground cinnamon

TOPPING

shredded coconut

fresh summer herbs like thyme or basil

Method

To make the base, mix the walnuts in a food processor or blender until fine, then add the coconut. Add the date pieces and vanilla, if using, while the motor is running and the mixture is getting crumbly and soft. Add a small pinch of salt.

Press the mixture into a 15 cm (6 inch) cake tin to make a good base. Place it in the fridge.

To make the filling, blend the dates and 75 g (2½ oz) of the cherries in a blender until you have a thick sauce. Pour into a bowl and add the rest of the ingredients along with the remaining cherries and a small pinch of sea salt. Combine everything with a spoon. Take the base out of the fridge and spread with the filling. Place everything in the freezer for 20–30 minutes.

Sprinkle with the shredded coconut and fresh herbs. Use a large serving spoon to serve a piece from the tin on a plate. A messy look is fine!