Raw Strawberry Cobbler

It's definitely strawberry season! I love summer for the fresh fruits and vegetables. I honestly can't get enough. The kids and I went strawberry picking twice in a week. We picked over 20 pounds!! We actually ate the entire first 10 pounds within the week! The other beauties... I've been freezing, using in smoothies, they're also the perfect healthy, bite size snack! As a raw chef I try to make recipes that are satisfying and filling, so I'm not running to the refrigerator an hour later. This recipe is from my new summer recipe book just released!! This recipe and over 20 more garden to table recipes are featured! You can grab a copy of "Farm Foodie Fitness Homegrown" on my new website www.farmfoodiefitness.com. And check out all the fun and exciting things I have going on! Hope you enjoy this recipe, one of the best for summer. Low on sugar levels and pretty close to guilt free! Pair it with my homemade Cinnamon Whipped Cream and it's even harder to share!!''Makes 3-4 Servings½ cup walnuts½ cup almonds5-8 Medjool dates- pitted and soaked for 5-10 minutes1 teaspoon cinnamon¼ teaspoon Himalayan Sea salt (optional)6-8 large organic strawberries1 teaspoon maple syrup (optional)In a food processor, blend dates once they become soft. Don’t soak to the point where they begin to get mushy. Pulse dates into small chunks. Add date mixture to a bowl. Add walnuts, almonds, cinnamon, and pulse again in the food processor until finely ground. Pour nut mixture over the dates and massage together, till you have a nice crumble. Slice strawberries and place on separate plates. Sprinkle crumble over top of strawberries. Add a pinch of sea salt, to enhance sweetness. Top with maple syrup if desired. Serve immediately. You can also make a larger batch and keep the "crumble" in the fridge for up to 5 days. Just cut the berries when you're ready to eat! Hope you love it!