CRUST
3 cups pecans, dry
1 vanilla bean, scraped
3/4 tsp sea salt
3/4 cup pitted dates
SYRUP
3/4 cup pitted dates
3 Tbsp coconut oil
1/2 vanilla bean
2/3 cup water, as needed
FILLING
3-4 ripe mangoes, peeled, seeded, sliced (about 6 cups)
To make crust, process pecans, vanilla bean, & salt into a powder in your food processor. Add 3/4 cup pitted dates and process until mixed well. Sprinkle half of the crust onto bottom of cobbler dish and set aside. (8X11 or 9X12 depending on how "thick" you want the cobbler).
To make syrup, process syrup ingredients into a blender to make a smooth, thick syrup. Set aside.
To make filling, slice mango into a large mixing bowl. Toss with syrup. Spoon onto cobbler crust.
Top with remaining half of the crust.
Will keep for two days in the fridge.
Recipe from Ani's Raw Food Kitchen by Ani Phyo
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