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!

• Servings: 6-8
• Time: 15 min
• Difficulty: easy
• Print

Ingredients:

Crumble:

• 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

Berry:

• 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

Directions:
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!