Ani Phyo's Mango Breakfast Cobbler
Difficulty 5 minutes Serves 4
A delicious recipe I taught at the first ever raw food workshop in Phuket, Thailand. It was a packed house, standing room only. A great day of fun, food, and new friends. adapted from p 215 of Ani
1 1/4 cup almonds
1 vanilla bean, scraped
1/2 teaspoon sea salt
1 cup pitted and packed medjool dates
2 Tablespoons coconut oil or butter
4 cups Mango, pitted and diced
1/4 cup agave syrup
Directions To make crust, place almonds, vanilla, and salt into food processor. Lightly process into small pieces. Add dates and coconut butter, process to mix well.
Sprinkle half of the crust onto bottom of a loaf pan.
To make filling, toss together all ingredients. Scoop onto crust. Top with remaining crust.