Blueberry Cream Cups with Salted Coconut Crumble

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I don't care what the thermometer says outside; winter is over. Now that it's almost officially spring, our bodies and our beauty are ready for reawakening. To celebrate, I created these Blueberry Cream Cups, with frozen berries since the real thing won't be in season for another few months. They only have a tiny amount of maple syrup, and no refined sugar, and they're full of skin-friendly healthy fats.

This recipe would be perfect for an Easter gathering or a cool-weather spring brunch. Just take the cups out of the freezer 3 to 5 minutes before you want to serve. Once it starts getting hot, they'll melt quickly and won't last long out of the freezer!

Blueberry Cream Cups with Salted Coconut Crumble

This recipe is inspired by the Cool Peppermint Cream Cups featured in the winter chapter of Eat Pretty— I've always wanted to make a fruit-based version! These are slightly sweet and slightly salty, but not too much of either. They're sweetened with blueberries and just a tiny bit of maple syrup, but nothing else. The raw cashews and coconut oil are packed with healthy fats for your skin and metabolism.

Makes 10

Blueberry cream cups:

  • 3/4 cup raw cashews, soaked for 4 hours or overnight
  • 1/4 cup coconut oil, melted
  • 1 cup frozen blueberries, partially or completely thawed
  • 1/2 tsp vanilla extract
  • 2 tsp maple syrup
  • pinch Himalayan salt or sea salt

Salted coconut crumble:

  • 4 tbsp unsweetened coconut flakes
  • maple syrup
  • Himalayan salt or sea salt

Additional equipment: silicone baking cups

Directions

To make the cream cups In a high-powered blender, combine the cashews, coconut oil, blueberries, maple syrup and salt until whipped and creamy, about 90 seconds. Scrape down the sides of the blender and blend once more to eliminate any lumps.

To make the salted coconut crumble, add just enough maple syrup to make the coconut flakes slightly sticky. Sprinkle a few pinches of salt into the coconut flakes and stir to combine. Taste and add more salt if desired.

Set 10 silicone baking cups on a tray or in a muffin tin, and divide cashew cream among cups. Using a butter knife or a clean finger, swirl the cashew cream until the tops are level. Sprinkle salted coconut crumble over the tops of the cashew cream and freeze at least 2 hours. To serve, unmold silicone cups and serve immediately. If the cups soften too much, return to the freezer to reset for a few minutes before serving.

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Summer Beauty Dessert: Toasted Coconut & Cardamom Peach Crumble

Last week I had the thrill of sharing an entire Eat Pretty-style menu at an exclusive Beauty Is Wellness Supper Club event at Whole Foods Market South Street in Philadelphia. This also happens to be my local Whole Foods, aka the spot I run to at all hours of the day and night when I need ingredients for a meal or recipe!

The menu included one of my favorite summer recipes from Eat Pretty, the Blueberry Lentil Salad (p 115), plus 3 other courses designed to support beauty in the late summer season.

I thought I'd share the recipe for the meal's finale, my Toasted Coconut & Cardamom Peach Crumble, because it's perfect to make RIGHT NOW. Yes, even after Labor Day we'll be enjoying fresh peaches (and wanting to savor them, since before long we'll be missing summer stone fruits), so make this gluten-free, dairy-free, refined sugar-free (can you say 'beauty-friendly'?) dessert tonight. And then have the leftovers for breakfast tomorrow:)

The most unique part of this crumble is the topping; it's a mix of toasted buckwheat (which contains a phytochemical that blocks wrinkle formation), gluten-free oats (a great source of silica for healthy hair), plus coconut flakes and coconut oil (excellent fats for skin and hormone health). You'll also find blood sugar-stabilizing cinnamon and detoxifying cardamom in this recipe, along with organic peaches that are loaded with skin-smoothing vitamin A and collagen-building, wrinkle-fighting vitamin C. Did I mention that there is no refined sugar and only a tiny amount of (relatively low glycemic) coconut sugar— about 1 tbsp in a serving? It's a true Eat Pretty-style summer dessert. Feel free to experiment by adding berries if you have them on hand!

Toasted Coconut and Cardamom Peach Crumble

Exotic cardamom spices up the flavor of summer peaches—and adds to the beautifying power of this dessert. I love to serve it warm, when the buckwheat and oat crumble is crisp, but leftovers can double as breakfast with the addition of almond milk.

Serves 6

Filling:

  • 8 medium organic peaches, pitted and quartered
  • 1/4 cup large/fancy grade unsweetened coconut flakes
  • 1 tbsp cornstarch
  • 1 tbsp coconut sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1 tsp vanilla extract
  • sea salt

Crumble:

  • 1 1/2 cup gluten free whole oats
  • 3/4 cup large/fancy grade unsweetened coconut flakes
  • 3/4 cup toasted buckwheat groats, rinsed and drained
  • 1/4 cup coconut sugar
  • 3 tbsp coconut oil
  • 1 to 2 tbsp unsweetened almond milk
  • 1/2 tsp sea salt

Preheat oven to 350 F.

In a large bowl, combine filling ingredients, tossing to coat peaches well.  Transfer to a 9- or 10-inch pie plate.

Using a food processor, pulse remaining crumble ingredients until just combined. Crumble topping over peaches and bake for about 50 minutes, until top turns golden brown.

Sweet Holiday Beauty Snack: Raw Gingerbread Bites

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It's the holiday countdown. You're wrapping presents, baking sweets and cooking course after course of your seasonal feast. Where do you get your energy while you work? If you're anything I was, you're thinking about dipping your spoon in to the cookie batter, or grabbing handfuls of chocolate chips straight out of the bag. Maybe you'll also devour a candy cane or two.

But I've got something WAY better for you this year. Take a few quick minutes to make these Raw Gingerbread Bites and keep them close at hand as you cook, clean and create your perfect holiday.

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