Blackberry Crunch and Coconut Cream
This is a cheeky mid week dessert that will fill you with good things after a meal, if you're still hungry of course!
After going on a very long and sore fingered blackberry picking session, I returned with the most gloriously sweet blackberries I have ever come across. It would be have been a crime to not do something with them and seeings as we had passed the weekend, where treats are a little more relaxed, it would have to be a concoction of lovely, wholesome ingredients that would be quite functional.
Here you are...it's vegan and gluten free so will happily keep many of us satisfied. You could also keep this for breakfast. Take out a cold scoop, add some Greek yoghurt and more fresh blackberries and put in a pretty glass. What a great start to the day!
*Here's a tip - I've used "cups" for this recipe in the hope a small one in your kitchen could perhaps put this together whilst you are cooking the main event. No chopping, just measuring and using their hands.
Recipe & Instructions
- 3 cups Blackberries, washed
- 1 tbsp Coconut Sugar
- 2 tbsp Coconut Oil, melted
- 4 tbsp Brown Rice Syrup
- 1/2 cup Roasted Buckwheat
- 2 cups of Oats
- 1/2 cup Ground Almonds
- 1 tbsp Linseed
- 1 tsp Ground Cinnamon
- 1/4 cup Almond Milk
- 2 tbsp Flaked Almonds for sprinkling
- 1 tin full fat Coconut Milk - from the fridge
Place the blackberries in a small casserole dish and mash the coconut sugar in gently, to start releasing the juices.
In a bowl, add all of the other ingredients and squeeze in your hands to form clumps. Sprinkle this mix evenly all over the blackberries and bake in a preheated oven at 180°C for 25-30 minutes until crisp.
Open the tin of coconut milk and remove the thick cream that should have separated to the top (leave the liquid for another recipe or just add to a smoothie). Using a whisk, whip the coconut cream until thick. Add a dollop of this luscious stuff on each helping.
Makes 12 Servings
Calories Per Serving - 163
Protein - 5g
Carbohydrate - 22g