Coconut Magic Bliss

Serves 15

nut half sphere:
8 whole pitted dates
1 tsp almond butter – recipe p. 166
1 tbsp coconut oil
¼ cup (20 gr) coconut flakes
½ cup (45 gr) rolled oats
¼ cup (30 gr) sliced almonds
1 tsp maple syrup
1 tbsp quinoa
coconut half sphere:
1 cup (235 ml) heavy whipping cream – cold
½ cup (120 ml) coconut cream – cold and full fat content
4 tbsp coconut sugar
1 vanilla bean
¼ cup (20 gr) coconut fakes
+ half sphere silicone mold

To make the nut half sphere, pulse all the ingredients in a food processor until blended.

Press this mixture firmly into each cavity of a half-sphere silicone mold. Place in the freezer for 3 hours.

To make the coconut half sphere, place the coconut flakes on a baking sheet in a single layer.

Quickly toast in the oven under a low broiler for 1 minute.

Cut the vanilla bean lengthwise with a small curved knife. Scrape the seeds out and place in the bowl of an electric mixer with the whip attachment. Add the heavy whipping cream, coconut cream, and coconut sugar.

Mix on high speed until stiff peaks form. It takes a few minutes to reach the desired consistency. Transfer to a piping bag with an open-end (no tips).

Sprinkle the toasted coconut in the cavities of a half-sphere silicone mold and pipe out the coconut cream. Place the frozen nut half-sphere on top. Put back in the freezer for 24 hour or until set.

Store these treats in the freezer for a few weeks – allow 10 minutes to thaw.