Frozen Coconut Chantilly Raspberry ‘Bombs’

For several years I taught cooking classes part time at a cookware shop that also offered a series called ‘cookbook’ classes. For these they sold a newly released cookbook along with a menu to teach the class, chosen straight from the book. These were my favourite classes to teach because I found by the end of the class (along with the pre-class reading) I felt like I knew the cookbook author quite well.

Think of Jamie Oliver and his bright, vibrant, energetic colours or Ina Garten and her organized but warm and inviting recipes; the food always matches the personalities.

Tyler Florence’s recipes were very masculine, low carb, protein-heavy but with light, playful surprises (swoon). His ‘Frozen Raspberry Chocolate Bombs’ are the inspiration for this recipe. I was impressed by the simplicity of them when I did them in class, while it seems kind of fancy and fussy, it is a true minimal dessert skills required dessert. It is the kind of snack you would discover while working the pastry station on an empty stomach. His were a little sassier, so I cleaned them up a bit and made them whole-food based, keeping the essence but inviting it into the world of cancer-crushing foods.

I like the fact that with a few adjustments, this recipe is cleaner and healthier than many breakfast smoothies. These may seem a little high-maintenance, but it’s actually a quick process once you get going, and they are more than worth it when you taste them (and realize that you are setting yourself up for around 30 days of awesome once you freeze them) (as long as you don’t share).

Did you know that if you put a can of coconut milk in your fridge for a few hours, open it and scoop out the solid part (freezing the watery part to add to a curry another day), and whip it up in a stand/hand mixer you get dairy-fee whip cream? It’s true. It doesn’t get as fluffy as real whip cream, but it’s a pretty awesome replacement when you’re having an all I want to do is roll in whip cream kind of day. Choose a BPA-free brand and shake the can in the store before you buy it to make sure it doesn’t swoosh like water (you want it to be separated into solid fat and liquid, not entirely fluid).

You can easily dollop this new-style whip onto some local, organic raspberries and call it a day, but you will be missing out! The addition of vanilla bean powder and some soaked dates turn this into coconut ‘chantilly’, which is already way more fun than plain old whip. Once the chantilly is piped into the raspberry, this becomes very dessert-like, just remember not to feel guilty, it’s all good stuff.

I do dip these in chocolate, but it is raw, dark chocolate, sweetened (minimally) with coconut sugar (the chocolate brand I use is called ZIMT -I’m not affiliated, just a fangirl- and is made locally in Vancouver, but feel free to use any artisanal raw, dark chocolate closer to you, just make sure the ingredients don’t get weird). You can also make these without the chocolate if you prefer, they will still be really good.

The walnuts (plant source omega 3s!) stick to the chocolate, but so would many things. Are you looking for some extra immune-boosting zinc? Try chopped pumpkin seeds. More protein? Try hemp hearts. A little more chocolate kick (and the antioxidants that come along with it)? Use cacao nibs.

These are the perfect make-ahead treat to serve when you’re having friends over who are expecting something boring and healthy for dessert (or nothing at all because you’re not supposed to be eating dessert, right?). Healthy, yes, boring, never! These little bombs would be incredible served with some 2nd ferment raspberry kombucha in champagne glasses for a mini, raspberry-tinted celebration.