I know how this looks.
Yet another indulgent and time-consuming dessert, BUT – wait, wait, wait!! It is so not either of those. PROMISE.
Sorry for all the yelling, I am just excited about this one.
At some point this week, I decided instead of doing some crazy dessert on Friday I wanted to try something healthy or at least healthyish. I also decided that for some reason I kind of wanted it to be a vegan dessert. No idea why since I am not even close to being a vegan, but it is just what I wanted to do. Something a little different.
Well that, and I am obsessed with using coconut milk or anything that involves toasted coconut.
Over the next two weeks you will realize just how bad my obsession has become, but in my defense I kind of did it on purpose. Since I am heading to Florida Monday I wanted to do a bunch of tropical eats. It’s gonna be so good. Unless you hate tropical foods, in which case I am sorry. They won’t all be tropical though, so don’t hate me too much.
Anyway, I can’t say this is the very healthiest vegan dessert around, but I can say that it’s pretty balanced. Yes, there is a little added sugar going on in the form of vegan chocolate chips, but other than that it’s not too bad. Ok, and there is a little vegan butter in the crumble, but if you are opposed, try swapping in your favorite granola in place of the crumble. I mean, I obviously think the crumble fits a little better with this, but granola would be delicious too.
My ultimate goal was to create something easy, but mainly something that was a little lighter for these warm summer days.
For most of you, things are getting hot (not for me, but I assume most of you live in normal non-mountain climates), people are worrying about their beach bods and lighter foods just sound better, so I decided to just go with it. Trust me though, I had brownies, cookies and about a million other completely non-healthy things going through my head. Why is it that when I know what direction I want to go with a recipe, I then come up with a million recipes in the completely opposite direction? Ugh. My brain!
Anyway, I know this may seem like it takes a few steps to make, but it’s really not bad. Each step is super simple and takes almost no time at all. Everything except the bananas can be prepped in advance. Then, after dinner, just grill up the bananas. These are perfect for any kind of dinner party or BBQ.
They are so light, they’re even great as a sweet midday snack.
And now? Can we just jump up and down that it is Friday please? I know I am jumping right now. You should try it too, it makes you happy!
These deconstructed coconut cream pies will make you happy too. They’re actually a mix between a sundae, a yogurt bowl and pie. They’re kind of a three in one dessert…
- In a medium size bowl add the oats, flour, coconut sugar, baking soda, cinnamon, vanilla and salt. Add the softened butter and use your fingers to crumble it into the oats mixture until everything is moist and the butter is evenly distributed. Sprinkle the crisp over a baking sheet. Bake for 10-15 minutes or until the crisp is lightly golden.
- In a small sauce pan combine the cocoa powder, coconut sugar, coconut milk, chopped chocolate and coconut. Place over medium low heat and stir until melted and smooth, about 3-5 minutes. Remove from the heat and whisk in the coffee, Kahlua and vanilla. Pour into a glass jar and keep in the fridge until ready to use. To rewarm the sauce just microwave it for 15-30 seconds, stirring every 15 seconds until melted and smooth. You can also gently do this in a pot over the stove.
- Tip your cold can of coconut milk upside down and open it. There should be around 1/2 cup of coconut water at the top. Pour this into a container and save for another use. Scoop out the coconut cream and place in a bowl. Whip the cream for 3 to 5 minutes, until soft peaks form. Beat in the powdered sugar and vanilla. Place in the fridge while you grill the bananas.
- In a small bowl, combine the rum, honey and cinnamon. Cut bananas in half lengthwise, leaving the peel on.
- Place bananas cut side down on grill. Cover and grill over medium heat for 3 minutes. Turn and brush with honey mixture. Cover and grill 5-6 minutes longer or until tender. Peel bananas and place in a bowl. Drizzle the bananas with the warm mocha chocolate sauce. Add a dollop of coconut cream and cover that dollop in toasted coconut. Add some of the crumble and top with a cherry if desired. Serve immediately.
*If you do not feel like heating up you oven swap in granola for the crumble. It's a little healthier too!
Which obviously means they’re the best. So go on, do up Friday right!