I came up with this delicious treat because my 11-year-old nephew Ryan is giving up sugar for two weeks (his dad bet him money that he couldn’t make it) and the poor kid is constantly asking does this have sugar in it? does this have sugar in it? It’s actually a pretty awesome challenge and learning experience for a kid to understand just how many products do contain sugar, even if his motivation is $20 😉 So I decided to make something for dessert that he could enjoy since Auntie couldn’t take the sad and deprived look on his little face while watching his brother and sister eating ice cream.

This was delicious, easy, and even nutritious. Even Ryan, who was skeptical of the “there’s no sugar in it whipped cream”, gave it two thumbs up and looked quite happy while devouring his bowl.

Blackberry Peach Coconut Cream Bowls
Serves 4

Ingredients:
-1 container organic blackberries
-2 organic peaches, cut into chunks
-1 can coconut cream or full-fat coconut milk (preferably without guar gum)
-Granola topping (recipe below)
-Raw local honey, to drizzle on top

Directions:
Assemble each bowl or serving with a handful of berries, about 1/2 of a peach, a generous spoonful of coconut cream, granola topping, and a drizzle of honey.

Follow these instructions for the coconut whipped cream (I didn’t add any sweetener to my version). Although this works best when you put the can in the fridge overnight, I made do with a couple of hours (using coconut cream). Not as fluffy but just as delicious!

Nut Butter Granola
(adapted from pbfingers.com)
-1 cup oats
-3 T creamy nut butter (almond, peanut, etc.)
-1 T honey or pure maple syrup
-1 t coconut oil
-optional: chia seeds, flax seeds, cacao nibs, coconut flakes, chopped nuts
Preheat oven to 325 degrees. Warm the nut butter, sweetener, and coconut oil on the stove or in the microwave (about 20 seconds) just until the nut butter is barely melted and combine. Stir in the oats and spread the mixture out on a baking sheet covered in parchment paper. Break up the mixture into pieces and bake for about 10 minutes or until lightly browned and crunchy.  Store in airtight container.

Enjoy!

xo
Steph