1/2cupgrassfed butter, unsalted(or sub coconut oil)
1 1/2 cupsmedjool dates
1cuppecans
1 cupalmond flour(more for filling below)
1/2cupunsweetened, shredded coconut
1Tcinnamon
1tspground ginger
1/2tspsalt
For the Filling
10ozbag frozen dark cherries
10ozbag frozen blueberries
1tspalmond extract
1/4cupalmond flour
Instructions
Preheat oven to 375 F
In a food processor or blender, add: - ½c grassfed butter (or coconut oil), 1½ cups medjool dates (~12), 1 cup pecans, 1 cup almond flour, ½ cup unsweetened shredded coconut, 1 T cinnamon, 1 tsp ground ginger, ½ tsp salt
Pulse until combined and mixture begins to form a ball.
In a separate bowl, toss 10oz bag frozen dark cherries + 10oz frozen blueberries together w/ ¼ cup almond flour & 1tsp almond extract.
Layer on the bottom of 9x9 pan.
Top with cobbler from above (does not have to cover completely). Cover with foil.