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Blueberry Crisp

2 Cups raw, dry, walnuts or pecans

½ cup unsweetened shredded coconut

¼ tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp salt

½ cup raisins

8 pitted dates

Process the nuts, coconut, and spices with s blade until coarsely ground. Add raisins and dates, process mix until it resembles coarse crumbs and sticks together.

Filling

4 cups of blueberries

¾ cup of dates, soaked

1 Tbsp. lemon juice

Place half of the fruit, plus dates and lemon juice into food processor with s blade. Process until smooth, remove from the processor and add remaining blackberries.

Press ½ cup of the crumble topping into an 8-inch square baking dish. Spread the filling on top and chill for one hour. Knead the rest of the topping until it sticks together, lay topping on top of the filling to form a cobbled appearance. I got this recipe at a raw food potluck. This dessert is a little slice of heaven.