· 1 1/2 cups shredded coconut
· 1 1/2 cups walnuts (Optional: Soaked and dehydrated to make them dry and crispy. If you don't have a dehydrator, then simply toast in the oven at 400 degrees for 5 minutes.
· 1/2 teaspoon salt
· 1/3 cup pitted dates (medjool)
FOR THE FILLING:
· 3 cups cherries, frozen, thawed and drained (I used fresh cherries.)
· 1/2 cup pitted dates
· 2 teaspoons lemon juice
· 1/8 teaspoon cinnamon
1. Make the crumble topping: Process all ingredients in a food processor except the dates. Add dates one at a time to form coarse crumbs.
2. Make the filling: In a Vitamix or blender, combine 1 cup cherries with dates, lemon juice and cinnamon. Then toss in a bowl with the remaining 2 cups cherries.
3. Put cherry mixture in a square glass baking dish. Top with crumble topping. Refrigerate until ready to serve.
Alternatively, you can put the cherry mixture directly into serving dishes and top with crumble topping.
More vegan recipes like this one at Vegan Coach.
