Coconut & Hemp Dessert

Ingredients :

1/2 cup oats
1/4 cup almonds, ground
1/4 cup shredded coconut
1/4 cup pitted dates
1/4 teaspoon pure vanilla
2 tablespoons hemp seeds
1 1/2 teaspoons water


Process the oat flour, almond flour, coconut, dates, and vanilla in a food processor until broken down into crumbs.
Add the hemp seeds and water. Process again briefly to incorporate.
Press the mixture into the bottom of 4-6 ramekins (depending on the size of them and thickness of crust)
Coconut Filling
Here’s where the agar fun begins. I used canned coconut milk (important to use full fat). You could use fresh by blending coconut pulp and water. Make sure it’s thick. I don’t have access to young coconuts at this time.
1/2 cup water
Full 1 3/4 teaspoon agar powder
1 can coconut milk
Seeds of 1/2 vanilla bean
1 tablespoon maple syrup
2-3 drops stevia
1/2 tablespoon melted coconut oil
Bring the water barely to a boil in a small saucepan.
Sprinkle the agar over top and whisk it in thoroughly.
Turn the heat to medium, making sure its a low boil and keep whisking until the agar dissolves (4-6 minutes).
Add the coconut milk, vanilla bean, and maple to the blender. Add the agar mixture. Blend until completely smooth. Add stevia, to taste.
Add the coconut oil and blend again.
Pour the mixture over the crusts.
Chill in the fridge for at least 2 hours, or until set.
Berry Topping
About 2 cups of assorted berries
Chia Seed
Squirt of lemon juice
2-3 drops stevia
Blend the berries ON LOW in a blender, to keep some texture. Add some chia, lemon, and stevia.
Blend on LOW a bit longer.
Transfer to a bowl. The mixture will thicken up a little within 30 minutes.
Spoon over the chilled coconut filling.

Source:Sweetly Raw

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