I’ve been trying to have a bit of a kitchen clear out recently, as there just seems to be so much stuff everywhere and it had gotten to the point where everything was a bit higgeldy-piggeldy (a phrase you just don’t hear enough these days) and it was really beginning to annoy me, so I started tackling it bit by bit. So, while baby H napped soundly, I got my cupboards in order, reshuffled the cabinets and then set to work on the freezer.
It was in said freezer that I found a packet of blueberries I’d frozen not too long ago but forgotten to use up. I usually pop them in my morning smoothies for an antioxidant boost, but as I was having some of the lovely girls from my ante-natal class over for tea that week I thought I ougt to put them to use in a dessert, as all new mums need cake pretty much on a daily basis! And coffee, lots of coffee.
I decided to pair them with coconut as the flavours work so amazingly together and the combination of coconut cream and cashew cream unsurprisingly gives these dessert a lovely creamy texture! They’re so delicious and they went down a treat with my friends, so I really hope you love them too!
For the base
- 1 1/4 cup dessicated coconut
- 1 1/4 cup cashews
- 1 cup dates
- 1 tbsp coconut oil
For the blueberry coconut layer
- 1 cup coconut cream
- 1 cup cashews, soaked in water for at least four hours
- 1/4 cup coconut oil, melted
- 1/2 cup frozen blueberries
- 4 tbsp maple syrup or honey
To make the base, pop the ingredients in a food processor and blitz for a couple of minutes until they form a sticky, crumbly mixture. Press the mixture evenly into a lined loaf tin or mould and place in the fridge.
Place all the ingredients for the blueberry coconut layer in a high speed blender or food processor and whizz for about five minutes until the mixture is completely smooth and creamy. Spoon this on top of the base layer evenly then put in the freezer for at least two hours to set. Remove from the freezer half an hour before eating and cut into slices.
Love, Mrs H xx
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