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Raspberry Coconut Cream Parfait – Low Carb, Paleo, Grain Free, Gluten Free, Dairy Free

Valentine’s day is fast approaching and I don’t know about you but what’s more romantic than a home cooked meal?

These days, our lives are so fast paced that we seldom have the opportunity to slow down for dinner. I mean really slow down: light some candles (non-toxic, of course :P), set the table, break out the organic wine, really connect and make it a special event.

I mean, of course it’s nice to get out of the house and have someone cater to you and even nicer to have someone do the dishes (right?!). So I get dining out. But I honestly think it’s far more romantic to make something yourself. It’s the thought, the effort and the gesture behind it. Maybe just get your partner to do the dishes since you did all of the cooking 😛

After a delicious Valentine’s day meal you HAVE to have dessert! Here’s where we have you covered! This Raspberry Coconut Cream Parfait is a fantastic option if you’re looking for a simple, healthy and low-sugar recipe. It’s also whimsical, light and in Valentine’s Day appropriate colours. It may not be chocolate covered strawberries but it does have whipped coconut cream, which is totally sexy in our opinion 😛

And don’t worry, this dessert is NOT time consuming. Just remember to refrigerate your can of coconut milk the night before. I actually like to keep 1-2 cans on hand, in the fridge for when I spontaneously feel like whipping up something like this 😛 Because isn’t it such a bummer when you’re in the mood to bake and you pull out a recipe and something needs to be soaked or refrigerated for 24 hours? UGH! Preparation is key!

This dessert is perfect because it looks sooooo sinful and yet it’s low in sugar, paleo & keto friendly, gluten, dairy and grain-free. Happy Valentine’s Day!

Raspberry Coconut Cream Parfait

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Keyword: cleaneating, gluten free, grain free, high fat, highfatlowcarb, holisticwellness, low carb, low sugar, paleo, paleodesserts, raspberry coconut cream parfait, refined sugar free, treats
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2

Ingredients

CRUMBLE

  • 1/2 cup almond flour
  • 1/2 cup shredded unsweetened coconut flakes
  • 1/2 cup raw pecans chopped
  • 1/2 cup raw almonds chopped
  • 1/3 cup Lakanto sweetener or coconut sugar
  • 4 Tbsp coconut oil gently melted over the stovetop pinch of sea salt

RASPBERRY LAYER

  • 1 cup frozen raspberries thawed
  • 2 tsp Lakanto sweetener or coconut sugar
  • 1 tsp vanilla extract

COCONUT CREAM WHIP

  • 1 can full fat coconut milk chilled in the refrigerator overnight
  • 1 tsp vanilla extract
  • 2 tsp Lakanto sweetener or coconut sugar
  • 70 % dark chocolate shaved or grated (garnish)

Instructions

  • Preheat oven to 375F.
  • Mix all of the crumble ingredients: almond flour, shredded coconut, chopped pecans & almonds, Lakanto sweetener, melted coconut oil & sea salt. Spread out onto a baking sheet & bake for 20-25 minutes, stirring halfway through.
  • While the crumble bakes, prepare your raspberry layer by mixing together raspberries,Lakanto & vanilla and set aside for now. (I like mine to have a bit of texture, but if you want it to be more of a jam-like consistency then place it in your food processor for a smoother texture).
  • Remove coconut milk from refrigerator and flip upside down. Scoop out the cream only (refrigeration helps separate the cream from the liquid) and using a hand mixer blend the coconut cream, vanilla & Lakanto together until it looks smooth, creamy and whipped.
  • To assemble, portion a bit of the crumble into individual serving bowls and layer with raspberry jam, then a generous amount of coconut cream whip & if you have some good quality dark chocolate, shave or grate some overtop for garnish.

 

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Chocolate Coconut Cherry Fat Bombs (High Fat, Low Carb)

Chocolate, coconut and cherry is pretty much a magical match made in heaven. 

These delicious fat bombs are so-damn-good and perfect to whip up for your special Valentine. 

I just absolutely love cherries! I buy tart frozen cherries and always keep a stash in the freezer. They are perfectly sweet and in fact, are great for combating inflammation and helping with sleep as they contain melatonin. 

Melatonin is a hormone secreted at night by the pineal gland in the center of your brain to help to regulate your circadian rhythm. In order to produce adequate amounts of melatonin, it’s important that you head outside for at least 30 minutes – 2 hours a day (regardless of the weather), as natural light exposure helps support your natural circadian rhythm.

But melatonin is not only produced in the pineal gland—it is also naturally present in certain foods, cherries being one of them. Their was a study done on participants who drank tart cherry juice post workout to help with their recovery and they found that not only did the cherry juice help combat inflammation, but it also increased melatonin levels. 

Now, if you eat these delicious gems during the day, trust me, you’re not going to all of a sudden do a face plant on the floor and fall asleep. It’s not that strong! But they might help encourage better sleep – bonus!

As we age, we produce less melatonin, which is often the reason why so many elderly men and women struggle with insomnia. And if you throw in autoimmunity or other health complications and conditions, lacking sleep means your body is not healing. 

As I work on healing my Hashimoto’s, sleep has become my number one priority. And guess what? I’m feeling like a million bucks because I’ve been sleeping so well. 

Last year I had so many issues with sleep, getting to sleep, staying asleep and because of it, my healing process was taking a long time. I felt exhausted (obviously) and this started to affect my workouts and my day-to-day. 

Now, I’m working out 4 days a week and sleep through the night. I do take a cocktail of supplements before bed and I’ve been using the true dark glasses at night if I’m watching netflix. These glasses have been a GAME changer for blocking out blue light. I recommend getting both the yellow (for the computer) and the red glasses (the stronger ones for tv and sleep). 

Anyhow, enough talking. Let’s get to these delicious Chocolate Coconut Cherry Fat Bombs. Oh! and Happy Valentines Day xoxo

P.S. Here is the silicon molds I used for this recipe. I ordered it off of amazon here. These molds are a game-changer for baking. Easy clean up and nothing sticks to them!

P.P.S. If you’re loving the high fat, low carb way of eating, then click here to learn more about my metabolic reset weight loss program. This 12 week program is amazing for helping you burn fat and balance your hormones.

Chocolate Coconut Cherry Fat Bombs
Yields 30
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Ingredients
  1. CHERRY FILLING
  2. 1 cup full fat coconut cream (from top of canned coconut milk)
  3. 3/4 cup frozen tart cherries, pitted
  4. 1 tbsp lakanto or swerve (optional)
  5. 1 tsp vanilla extract
  6. CHOCOLATE COATING
  7. 1/3 cup dark chocolate chips
  8. 2 tbsp shredded cacao butter (optional)
  9. 1 tbsp coconut oil
Instructions
  1. CHERRY FILLING: place all cherry filling ingredients into a food processor and combine until creamy. Spoon mixture into mini silicon molds. (you can use any size, I personally like the mini ones. My silicon mold holds 30). Spoon mixture about 3/4 of the way, leaving space to pour in chocolate.
  2. Place in the freezer for 20-30 minutes to harden.
  3. CHOCOLATE COATING: over a double boiler, melt together chocolate chips, cacao butter and coconut oil. Once melted and smooth, remove fat bombs from freezer and pour in chocolate over each mold.
  4. Place back in the freezer for 1-2 hours to set and harden. When ready to serve, remove from freezer and pop out fat bombs from the molds. The silicon is great as the fat bombs don't stick and pop right out! These fat bombs melt fairly quickly, so eat right away once out of the freezer.
  5. Can keep stored in the freezer for up to 2 months.
Holistic Wellness https://holisticwellness.ca/
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