I love Sundays. Sundays are the only day of the week that are not filled with things to do, but only things I want to do. Sundays are the only day of the week I can sleep in without having to set an alarm, and the only day of the week I have time to look over my blog posts, correcting typos and editing a sentence here and there. And, Sundays are a great day to experiment with new snacks & dishes, because I am not under any sort of time pressure!
Yup, you guessed right – I have a great new snack that I think you’ll all love. First of all, it’s got coconut cream (yum – I know!), and lots of fruits AND, this is where it gets really exciting, homemade almond-oat brittle that adds a nice crunch!
My boyfriend and I just devoured this great fruity and not-too-sweet snack – I am sure it would work as a dessert also, but in that case, I would not make the servings as large.
Brittle-Berry-Banana Snack Glasses With A Coconut Cream Topping
for the brittle:
- 3 Tbs. oats
- 2 Tbs. sliced almonds
- 4 tsp. date-cream (other sweetener would work also, but it should be liquid)
- 1 tsp. coconut oil
for the fruit layers:
- 1 large banana, sliced
- 4 Tbs. frozen berries
for the coconut cream topping:
- 1 can of refrigerated coconut milk
- 2 tsp. vanilla sugar
- 2 tsp. shredded coconut
1. Heat the coconut oil in a pan, and, once it is hot, fill in the oats and gently roast. Once they are browned, add the date cream (or other liquid sweetener) and continue heating, stirring occasionally with a spoon. (If you are using another sweetener, you may want to add some seasoning: vanilla, almond, nutmeg, cinnamon).
2. Add the sliced almonds and continue stirring until the mixture is nicely browned and sticky (due to the oil and date cream).
3. Divide into two glasses and allow to cool. (Into four glasses if you are making dessert).
4. On top of the brittle layer, fill the frozen berries. Since the brittle layer is still a bit warm, and the berries frozen, the temperature will even itself out, cooling the brittle and thawing the berries to an “edible” temperature.
5. Allow the berries to thaw for about 15 minutes. During this time, you can prepare your coconut cream: Take your refrigerated coconut milk can and turn it upside down. If you have cooled it long enough (for me it takes 1-2 nights), and have bought all natural coconut milk, the coconut cream will have separated from the water (see picture below). Scrape out the coconut cream, and whisk it with some vanilla sugar until nice and creamy. Refrigerate until serving.
6. Slice a large banana and also divide amongst the two glasses.
7. Now divide the coconut cream amongst the two glasses, making a nice creamy topping for your snack. Sprinkle 1 tbs. of shredded coconut on each, and enjoy immediately! (If you don’t want that much coconut flavor, you may want to substitue the shredded coconut with some raw cocoa powder, grated chocolate, cinnamon or vanilla.)
This brittle works well with cakes also, or as garnish for other desserts! Get creative and let me know what you use it for!
…and, drumroll, please:
This is an awesome, vegan, low-sugar snack that will get you through a busy afternoon or allows you to celebrate the end of the week!