Hello out there. It feels like I haven’t been around these parts in ages. I have so many ideas bursting in my head and I just haven’t been in the kitchen at all. I miss it. Eating out, especially when travelling, is always a treat but I usually start to miss cooking after a couple of weeks. After I eat out for so many days in a row, I also start to crave everything green and light, so it’s kind of ironic that I am posting a dessert after all of this time, but sometimes (always) I want a (fairly) healthy, easy, fast, light snack that is fully satisfying. There is also some chocolate involved to help with my ever-present chocolate cravings (personally, I am always looking for a healthy-ish chocolatey snack, like this one), so it’s definitely an overall winner in my books.
This treat feels magical for a few reasons.
1- Who knew coconut whipped cream would turn out so well? I had read about it a bunch of times as a vegan alternative to whipped cream, but have never tried it before. It’s definitely thicker than traditional whipped cream but it has a lovely texture regardless, is super easy to make, and has a wonderful coconut flavour. Even if you aren’t vegan, you should definitely give it a shot.
2- I love these nut and date bases that just stick together effortlessly with so few ingredients! Naturally sweetened and sticky from the dates, chocolatey from the cocoa powder and vaguely nutty from the nuts, this base can be topped with anything. In fact, last summer I made a similar recipe with sweetened yogurt and peaches. Yum.
3- It ticks all of the texture boxes: slightly chewy base; creamy middle; fresh, zingy fruit; and some chocolate crunch.
Since we still have a bit of summer left in the tank (did I mention you don’t have to cook anything to make these! Woohoo, no oven!), I’ll say that I think these are perfect snacks to bring to a BBQ since they tick the boxes in terms of a bunch of food restrictions (vegan, gluten free, paleo (I think? Help me out paleo people!)), are easy to eat without any cutlery, and are absolutely delicious.
The only aspect of this recipe that takes time, is that the coconut milk should be chilled in the fridge overnight (at the minimum for a few hours) in advance of making the recipe. Luckily, this doesn't require any actual extra work on your part, just a bit of planning ahead!
Place coconut milk in the fridge the night before making this so that the cream fully separates from the coconut water and becomes fairly hard.
In a food processor grind hazelnuts, cocoa powder and salt until finely ground (but hasn't tuned into nut butter yet). Set aside.
In the food processor pulse dates until it becomes a paste.
Combine date paste and ground hazelnuts in food processor until it forms an even crumb. It should be able to stick together if you form it in a ball in your hands. If it doesn't, add an extra date.
Roll about 2 tablespoons of the mixture in your hands to form a ball and flatten to form the base.
Place in fridge (not necessary, I just preferred it cold).
Open chilled coconut milk and remove the cream with a spoon. Place the coconut cream and coconut sugar in a small bowl and whisk until fluffy.
Top nut/date base with a heaping tablespoon of the whipped coconut cream, a few blueberries and some chocolate shavings.
Healthy Coconut and Blueberry Stacks Recipe was last modified: August 12, 2014 by