This is a new twist on a dessert like cobbler, using some fun ingredients and excluding all the unnecessary added sugar from traditional recipes.

Blueberry Mango Cobbler

Prep time: 10 minutes   Cook time: 15-20 minutes   Total time: 30 minutes

Yield: 1 9x9-inch pan



1.  Preheat oven to 350ºF.  Grease a 9x9-inch baking pan with coconut oil.

2.  Puree one of the mangoes with 1 tbsp coconut oil, 1/2 tsp vanilla, and ginger.  Set aside.

3.  In a large mixing bowl, combine other mango pieces and blueberries with 1/2 tsp vanilla and the cinnamon.

4.  Add mango/blueberry mix to the greased pan.  Pour the mango puree over the top and spread it evenly over the whole fruits.

5.  In another mixing bowl, combine almond meal, coconut flour, 1 tbsp coconut oil, sea salt, and 1 tsp vanilla.

6.  In a microwaveable bowl, heat dates and water for 20 seconds.  Once removed from the microwave, mash the dates and water together to form a paste.  Add this paste to the almond meal mix and mash more until a crumble has formed.

7.  Spread the crumble evenly over the top of the fruit and puree.  Add walnut pieces evenly over the crumble, then sprinkle with more cinnamon and coconut sugar, if desired.

2 large mangos, diced

12oz blueberries

1 tsp fresh ginger, chopped

2 tbsp coconut oil, plus more to grease the pan

2 tsp vanilla extract

1/2 cup almond meal

2 Tbsp coconut flour

4 medjool dates

2 Tbsp water

3/4 cup walnut pieces

Pinch of sea salt

1 tsp Ground cinnamon

1 Tbsp coconut sugar (optional)