Whipped Coconut Cream Stuffed Raspberries
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Prep time: 
Total time: 
Serves: 20-30
 
Ingredients
Coconut Whip Cream:
  • 1 can Full Fat Coconut Milk, refrigerated overnight (or thrown in the freezer for 20+ mins if you forgot)
  • 2 Medjool Dates, pitted and diced or chopped up very small, covered in a small amount of warm water for 10 minutes.
  • ⅛ tsp Vanilla Powder
The rest:
  • 1 pint of fresh, in-season Raspberries (the big, tall ones work best for this)
  • 1 recipe of Coconut Whip Cream (see below)
  • 60-80 g Raw Chocolate
  • ½ c Walnuts, chopped (or hemp hearts, cacao nibs, almonds etc)
Instructions
For the Coconut Whip:
  1. Refrigerate a (BPA-free) can of full-fat coconut milk overnight.
  2. Strain the date pieces from the soaking liquid (save/freeze the liquid for electrolyte drinks or smoothies)
  3. Open it right-side-up, and scoop the solid fat part out, into a bowl (freeze the liquid part for use later in a curry).
  4. Using a stand mixer, hand mixer or a whisk and your bulging biceps, whisk the cream up with the soaked dates and vanilla until lighter and airy-er. It won't get as voluminous as real whip cream, but it works very well for our purposes.
For the rest:
  1. Gently wash your raspberries and lay them out on paper towels to dry.
  2. Using a piping bag (or a ziploc bag with the corner snipped out) quickly pipe the whip cream into the raspberries, lining the berries whip-side-down on a piece of parchment paper. The warmth from your hand will start to melt the cream so work quickly!
  3. (this sounds finicky, but it is really the fastest way to fill them)
  4. Slide the berry-covered parchment onto a baking sheet or freezer-safe dish and slide it into your freezer for a minimum of 30 minutes (over night is fine, but any longer and you'll want to transfer them to a freezer-safe, sealed container so that they don't take on that freezer flavour)
  5. You may want to just eat them like this. Go for it, I don't blame you.
  6. Otherwise, gently melt the raw chocolate in a double boiler (bring a pot of water to a boil, put the chocolate in a heat-proof bowl that fits on top of the pot without falling through or touching the water, turn the water off and put the bowl on top until the chocolate has just melted)
  7. Chop the walnuts.
  8. Pull the cream-stuffed raspberries out of the fridge (in small batches if your place is hot) and dip the open end in the chocolate, then the nuts and then place back on the parchment paper.
  9. Transfer them back to the freezer for a minimum of 20 minutes and then transfer to a freezer-safe container to store them in.
  10. Pull them out of the freezer a few minutes or so before you serve them for better flavour and a nice, semi-frozen texture.
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/nuts/frozen-coconut-chantilly-raspberry-bombs/