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Copyright Meg Pearson, 2020

  • Chef Meg

Fruit Funnels

Updated: May 19

"This is a wonderful day. I’ve never seen this one before."

- Maya Angelou

Good morning amigos! In case you missed it, I made an appearance of Toronto's Breakfast Television last week (see the segment here). I was on the show to discuss 'raw food for the road' and featured a ton of raw dehydrated noshes. One item that we didn't have time to talk about (damn, time flies when you talking fast, fighting a head cold, and are being broadcast to thousands of viewers at 7:30am in the morning!) was my simple fruit funnel recipe. I typically use these guys as a cone for homemade banana "nice cream" (or a scoop or two of Coconut Bliss), but they double as a great sweet treat for the morning meal, or even as dessert when paired with fresh cut fruit and a drizzle of sweetened coconut yogurt or chocolate sauce! chocolate

Fruit Funnels

2 cups rolled oats

2 cups pitted dates

2 tbsps water

1 tsp vanilla

1/4 tsp salt (optional)

Combine everything in the food processor until it forms a ball.

Divide the dough into 5 balls. Roll out the each ball between 2 sheets of wax paper. Try to make it as thin as possible. Peel off both sheets of wax paper. Cut the dough into a circle using a knife or a very large cookie cutter.

Form into cone shapes. I like to roll up pieces of aluminum foil to create cone shaped molds to slide inside.

Dehydrate with the mold for 14-16 hours at 115 degrees.

#vegan #breakfast #recipe #rawrecipe