Cherry Cobbler

From Stanford Inn by the Sea in Mendocino, California

Recently, the Stanford Inn by the Sea's Ravens' Restaurant made it to #1 on VegNews' Vegan Bucket List in VegNews Magazine! Inspired by their own Certified Organic Gardens, the Ravens' nationally acclaimed food has been described as out of this world. Try this delectable vegan, gluten free, raw cherry cobbler recipe and enjoy a dessert that you can feel good about!


  • ½ cup walnuts
  • ½ cup coconut flakes
  • 4 - 6 dates, pitted
  • Pinch of salt
  • 3 cups fresh cherries, pitted
  • 6 - 8 dates, pitted
  • 1 TBSP lemon juice
  • 1 TBSP cinnamon
  • Pinch of salt


In a food processor, blend walnuts until finely chopped, then add coconut. While processing, add dates one at a time until mixture becomes crumbly. ix in salt. Set aside. In a blender process 1 cup cherries with enough dates to create a thick sauce. We recommend a VitaMix - which you can buy on line at or at the Stanford Inn by the Sea. Transfer to bowl. Fold in remaining ingredients. Assemble by using a fancy glass of your choice, place 1/4 - 1/3 cup filling in bottom, and top with thin layer of crumble. Refrigerate and serve cold.

Filed in: Desserts, Gluten Free, Vegan