What’s better than a dessert that doesn’t require any cooking? The result looks like haute cuisine, but it’s so simple to make and lovely to eat, without any of the bloatedness that often comes with eating sweets. Thanks to the presence of polyphenols, raw blueberries have a significant anti-inflammatory effect in the body. I’ve chosen delicious pecans for the base, which a study found rapidly increase antioxidant levels in the bloodstream after eating.
Serves
Serves 8
WHAT YOU NEED
Base
1 cup pecans
20g unsweetened desiccated (shredded) coconut
80ml coconut butter, melted
1 tbsp extra-virgin coconut oil, melted
1 tsp natural vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
pinch of sea salt
Filling
80ml cold water
1 tbsp grass-fed powdered gelatin
300g raw blueberries, fresh or frozen and thawed
250ml coconut cream
1 tsp natural vanilla extract
1 tsp edible (unsprayed) lavender flowers
stevia equal to 1 tbsp regular sugar
blueberries, pecans, toasted coconut and edible flowers, to garnish
250g coconut yoghurt, to serve (optional)
WHAT TO DO
1. Lightly grease a 3 cm deep, 20cm springform tart tin with coconut oil. Refrigerate to set.
2. To prepare the base, blend all ingredients in a food processor until the mixture begins to bind.
3. Press the mix into the prepared tin to cover the base and sides. Smooth over and compact with the back of a spoon.
4. Refrigerate for 15 minutes, or until firmly set.
5. Meanwhile, to prepare the filling, pour the cold water into a small bowl and sprinkle the gelatin over the surface in an even layer. Set aside for 10 minutes to bloom.
6. In a medium saucepan, simmer the blueberries over a low–medium heat for 10 minutes, or until soft and pulpy. Add the gelatin mixture and stir to dissolve. Set aside to cool slightly.
7. Combine the cooled blueberries, coconut cream, vanilla, lavender and stevia in a high-speed blender and blend until smooth. Pour the filling into the base. Refrigerate for 4 hours, or until firm enough that the surface springs back when pressed.
8. Decorate the flan with some fresh blueberries, pecans, toasted coconut and edible flowers. Serve with coconut yoghurt, if desired. Cover and store in the refrigerator for up to 5 days.
CARLA’S TIP: Strawberries would work just as well with this recipe, as would blackberries.
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