- 1/2 cup raw pecan halves
- 1/4 cup buckwheat groats
- 1/4 cup rolled oats
- 1/2 cupchopped dates
- 1 1/2 teaspoons extra virgin coconut oil (chilled or chilled butter)
- 1 1/2 cups fresh blueberries
- 8 packetsstevia (or 3 tablespoons plus 2 tablespoons raw honey)
1. In a food processor pulse pecans, buckwheat groats, and rolled oats until the pieces are uniform in size and have a rough but even texture.
2. Add in chopped dates and process until the dates are blended well into the mixture (you may have small chunks of date, which is fine)
3. Add in six packets of stevia (or 3 tablespoons raw honey), cinnamon, and salt and pulse until combined.
4. Transfer mixture to a bowl and add in the chilled coconut oil (or butter) and ‘cut’ it into the mixture with a knife or pastry cutter to create large crumbles. (Basically, you want to combine the dry mix with the cold fat — coconut oil or butter — until the texture is well mixed and crumbly.)
5. Place mixture in fridge for 30 minutes.
6. Meanwhile, heat a small pot or pan over medium to high heat on the stovetop.
7. Add in blueberries and two packets of stevia (or 2 tablespoons raw honey) and bring blueberries to a slow boil.
8. Mash the blueberries with a fork while heating.
9. Once blueberry mixture is bubbling reduce heat to low and simmer until mixture thickens and reduces slightly. Transfer blueberry sauce to a bowl and chill in the refrigerator for 20 minutes.
10. Once both the pecan mixture and the blueberry sauce have chilled, it’s time to serve!: In four small bowls or jars (or one large serving dish) layer the pecan mixture, then the blueberry mixture, then more pecan mixture, and another dollop of blueberry mixture to top. Chill in the refrigerator for 1 hour.
11. After the cobbler has chilled, serve alone or with some regular or vegan ice cream!