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Grain-Free Tahini Blueberry Cobbler with a crunchy grain-free tahini cobbler topping and a naturally sweetened blueberry filling. Healthier than regular cobbler but just as tasty! 

Paleo Tahini Blueberry Cobbler

Grain-Free and Vegan Tahini Blueberry Cobbler with a crunchy grain-free tahini cobbler topping and a naturally sweetened blueberry filling. Healthier than regular cobbler but just as tasty! 

COURSE Dessert
Cuisine American
PREP TIME 10 minutes
COOK TIME 35 minutes
TOTAL TIME 45 minutes
SERVINGS 6

INGREDIENTS

For Blueberries:

  • 5 cups fresh blueberries
  • 1 tbsp tapioca starch
  • 1 tbsp lemon juice

For Tahini Cobbler:

  • 1 1/4 cups + 2 tbsp cassava flour
  • 1/4 cup tapioca starch
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup + 2 tbsp cup coconut oil
  • 1/4 cup tahini
  • 1/3 cup coconut sugar
  • 1/3 cup coconut milk

INSTRUCTIONS

  1. Preheat the oven to 350F and grease a 9 inch baking dish
  2. Mix blueberries with lemon juice and tapioca starch and place in the prepared dish.
  3. Whisk the cassava flour, tapioca starch baking soda, and salt.
  4. Add in the coconut oil and cut into the flour mixture. Stir in the tahini, coconut sugar, and coconut milk and stir until a thick dough forms.
  5. Form about 6-7 biscuit-shaped balls and place them on top of the blueberries to form a crust layer.
  6. Place the the dish into the oven and bake for 30-35 minutes
  7. Remove from the oven and allow to sit for 15-20 minutes to thicken. Serve warm with coconut ice cream!