My client recently got me back on a raw food kick, with this recipe. It makes a delicious summer dessert! Really easy and keeps well in the fridge, be bold and experiment with different fruits or nuts that you have on hand
Crust
3 cups pecans (or replace with nuts you have on hand)
1 vanilla ban
3/4 tsp sea salt
3/4 cup pitted medjool dates
syrup:
3/4 cups pitted dates
3 tbs coconut oil
1/2 vanilla bean
2/3 cup water as needed
filling:
3-4 ripe mangoes peeled about 6 cups
To make crust, process pecans, vanilla beans and 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 pie dish and set aside.
Don’t bother rinsing out food processor after making the crust, the leftover crumbs will add in with syrup ingredients.
To make syrup, process dates, oil, vanillla and water as needed to make a thick syrup. Set aside.
To make filling, place sliced mango into large bowl. Toss with syrup, spoon onto cobbler crust.
To serve, top with remaining crust (and a little vanilla frozen yogourt 
Will keep for two days in fridge, and is excellent for breakfast!!!
Thanks to C. G for lending me “Ani’s Raw Food Kitchen” by Ani Phyo, from which this recipe was adapted.
Yum – that looks delish!