Raw Berry Crumble with Coconut Vanilla Sauce {Gluten Free, Raw, Vegan, Delicious}


This dessert becoming one of my favorite desserts to make this summer. Every time I eat it, I can’t believe it how delicious it is! It’s so simple, it takes less than 15 minutes to make. It’s so good and its good for you! I came across several raw desserts and choose the ingredients that I liked and would get best flavors together. For the crumble, I used raw almonds, dried dates and apricots and spiced it with a little bit of cinnamon. Dates offer a caramel-like sweetness, and apricots has this tangy sweet flavor, which I thought would compliment the dates. I used almonds, but you can use any nuts you like, I think walnuts would be nice too. The coconut vanilla sauce is simply a coconut cream with fresh lime juice, vanilla extract and coconut nectar. I can’t get enough of this delicious sauce! The coconut nectar is a great addition and you can find it at Whole Foods, Sprouts or Trader Joes. If it’s not available to you, you can use a different sweetener like agave nectar, honey or maple syrup. I would encourage you to use coconut nectar if you can find it. I used raspberries and blueberries with a touch of coconut sugar, but you can use any berries you want. Raspberries and fresh apricots would be nice too. Coconut sugar is a healthier alternative to cane sugar, but you can use whatever sweetener you prefer. I hope you enjoy this healthy and delicious summer dessert! Make sure to check out the new recipes at Fiesta Friday hosted by Angie and 3 co-hosts, Indu @Indu’s International Kitchen, Selma @Selma’s Table, and Hilda @Along The Grapevine. Have a nice weekend!

Raw Berry Crumble with Coconut Vanilla Sauce {Gluten Free, Raw, Vegan, Delicious}

  • Servings: 6-8
  • Difficulty: easy
  • Print



  • 1 cup raw almonds
  • 3/4 cup soft dried dates, pitted
  • 1/4 cup soft Turkish apricots
  • 1/2 tsp ground cinnamon

Coconut Vanilla Sauce:

  • 1 cup coconut cream
  • Juice of 1 lime
  • 1 teaspoon vanilla
  • 2-3 tablespoons coconut nectar


  • 3/4 cup fresh berries per person (I used raspberries and blueberries)
  • 1 tablespoon coconut sugar (optional); depends what berries you are using and how sweet they are; adjust sweetness to taste

For the crumble:

  • Grind the almonds into small pieces in a food processor. Add the dates and apricots and cinnamon and process until a chunky mixture has formed – allow some of the nuts and fruit remain coarse for a nice texture. Set aside.

For the Coconut Vanilla Sauce:

  • Place the coconut cream, lime juice, vanilla extract and coconut nectar in a small bowl. Whisk all the ingredients until creamy and very smooth. Pour into a creamer for serving.

To serve:
Crush the berries with a little bit of coconut sugar right before serving and spoon into individual dishes, top with two tablespoons or more of the crumble mixture, and drizzle with coconut vanilla sauce. Enjoy!


48 thoughts on “Raw Berry Crumble with Coconut Vanilla Sauce {Gluten Free, Raw, Vegan, Delicious}

  1. This looks wonderful Olga! What are your thoughts on coconut sugar? Do you like it? I tried it once and it seemed to hand a really strong after taste.

    • Thanks Lori! I did like the coconut sugar in this recipe. I tried it with brown, white and coconut sugar and I actually prefer coconut sugar, but maybe it just my taste. I thought that coconut sugar was a nice addition here. I do agree that coconut sugar has a strong taste and I don’t use it all the time. For example, I don’t like it in my coffee:)

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  3. Now I will have to find some of that coconut nectar, next time I’m in the big city. Meanwhile I will make do with another sweetener, but make it I will. Thanks for bringing it to Fiesta Friday for all of us to enjoy.

  4. Olga, this looks and sounds so delicious and as a bonus it’s really very healthy too. I am going to have to get some coconut products in – I do use oil to fry pancakes because I love the flavour and we drink the water from time to time but I need to look into the rest. Thank you so much for bringing these to the party – have a wonderful Fiesta Friday!

    • Thanks Selma! I have been using more and more coconut products. It taste really good and it’s a healthier alternative. Thank you for stopping by and taking the time to read my post:)

  5. I made this dessert and it did not disappoint – my husband was more enthusiastic than usual. I managed without the nectar, but will try and get some. I even managed to use some of the wild berries from my hedgerow, so it was in my estimation a perfect dessert.

    • I am so happy to hear this! Thank you so much for letting me know! I bet it’s even better with wild berries:) I made this dessert with white apricots and raspberries couple of weeks ago and it was delicious as well. I think you try different options and adjust this recipe to your taste. Thanks again for giving it a try:)

  6. This looks absolutely delicious and just my kind of dessert! The crumble with the almonda and dates and apricots sounds simply fabulous! And the coconut sauce…just yum! Lovely! thanks for bringing this to fiesta Friday! 🙂

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