I asked my husband, who has a birthday around the holidays, what he wanted to eat for his birthday dessert. He said without thinking twice, Rudolph Cherry Cobbler. It’s a raw vegan, paleo, and gluten free recipe from my Holidays Recipe Book that he’s been a raving fan of for the past five or so years. I said to him, “Really? That’s what you want for your birthday?” He said, “YES! It’s the best and I can’t eat just one serving, I keep going back for more.” I can’t say I blame him… it is friggin’ delish. The squishy and delicious cherries explode with flavor in your mouth.
I figured I better share my Rudolph Cherry Cobbler with the world so you all can make it for the holidays, too. The original recipe in my book calls for agave nectar which I eschew nowadays. So, I will likely use raw coconut nectar or crystals instead, or perhaps organic maple syrup. Yum. (For more great holiday recipes please check out my Holiday Recipe Book.)
OH! And don’t forget these MEGA POPULAR holiday recipes (also featured in my Holiday Recipe Book)…
Rudolph Cherry Cobbler (Raw Vegan. Paleo. Gluten Free)
- 1 cup raw organic macadamia nuts
- 1 1/2 cups raw pecans
- 1/2 cup dried coconut, shredded and unsweetened
- pinch Himalayan crystal salt
- 1/4 cup goji berries (Dragon Herbs is the only brand I’ll buy)
- 1/2 cup dried organic (bing) cherries
- 6 soft dates, pitted
The Cherry Filling
- 3 bags frozen organic cherries, thawed
- 1/2 cup organic dried (bing) cherries, packed
- 5 soft dates, pitted
- 1 1/2 tablespoons raw coconut nectar or coconut crystals
- 1 teaspoon cherry extract (optional)
The Crumble Directions
Using a food processor, fitted with the “S” blade, process the nuts, coconut, and salt until coarsely ground. Add the goji berries, dried cherries and dates and process until the mixture begins to barely stick together when gently pressed between two fingers.
The Filling Directions
Place two of the three bags of thawed cherries in a bowl.
Blend the third bag of cherries with the remaining ingredients. Pour the blended cherry mixture into the bowl with the whole cherries and stir to mix.
Place 1/2–2/3 of the crumble mixture into the 8 × 8 glass baking dish. Gently, but firmly press it in. Pour the cherry filling on top of the pressed crumble. Sprinkle the remaining cobbler crumble on top of the filling, allowing some of the filling to peek through.
• Serve this warm for the ultimate comfort food. Warm in your dehydrator for an hour at 130 degrees F.
• Add chocolate! Who doesn’t love the chocolate cherry combo? Add 1–2 tablespoons (or more!) of raw chocolate powder to both the crumble and the filling and/or add cacao nibs to the crumble when processing the nuts.