Pistachio love.

The other day my dear friend Drea came over and brought some of the most amazing peaches I've ever seen! I could have just stuffed my face with them, but I've been wanting to try these raw dessert recipes so instead I made the "peach cobbler" from Ani's raw dessert book. Pistachios and Peaches are so good together, needless to say this did not last in the refrigerator very long.

It is pretty scandalous how simple this is. Here are the ingredients:
Peach & Pistachio Cobbler

CRUST

• ½ cup shelled pistachios
• ¼ teaspoon salt
• 1 cup Medjool dates

FILLING

• 4 cups sliced peaches
• 3 tablespoons agave nectar
• 1 vanilla bean
  

pistachios + peaches = food fireworks
















The rest is pretty self explanatory. Food process all the crust ingredients and chop and stir the filling. Blend together and eat! For storage it's better to leave the crust and filling separate until you want to eat it because the filing can make the "crust" less crunchy.



the final product. full of flavor minus the guilt!