Creamy Maple Walnut Crumble with Raspberry Puree

This is my favorite dessert. The creamy maple walnut center is just perfect with the raspberry puree and the light hint of crust makes life worth living! This recipe is gluten-free, dairy-free, soy-free and has a vegan option.

Maple Walnut Ice Cream:
1 cup coconut meat (I just filled the measuring cup, not packing it down)
1 cup unsweetened almond milk, homemade or store bought
1 cup raw cashews, soaked previously for 4 hours
1 cup pure maple syrup #2
1/4 cup raw walnuts, soaked previously for 4 hours

Crust:
5 graham crackers (I used gluten-free) (optional)
1/4 cup raw walnuts (use 1 cup if not using crackers)
1/4 cup coconut oil, melted
5 dates, pitted and soaked in hot water for 10 minutes

Topping:
1 cup oats, quick
4-5 Tbsp. pure maple syrup #2
a dash of cinnamon

Raspberry Puree
1 cup raspberries, fresh or frozen – thawed
1 tsp. unpasteurized honey or agave nectar

View the full recipe at Mandy’s Healthy Life →