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Starfruit Pecan Crumble

Starfruit Pecan Crumble

Think apple crumble but better with soft and juicy starfruit and pecans. Together they make this tropical dessert taste out of this world. Top with some dairy-free ice cream or coconut whipped cream for a sumptuous dessert. 

Starfruit filling

8 starfruit, thinly sliced

1 lime, juiced

1/4 cup raw sugar cane 

1 1/2 teaspoons ground cinnamon

1/4 teaspoon salt

Crumble topping

1 cup coconut or almond flour 

3/4 cup rolled oats

1/2 cup raw sugar cane 

1/2 cup chopped pecans

1 teaspoon ground cinnamon 

1/4 teaspoon salt

1/2 cup coconut oil or vegan butter, melted

Preheat oven to 375°F.

Place the sliced starfruit in a large bowl and toss with lime juice, sugar, cinnamon and salt. Transfer to a lightly oiled 9” × 13” deep baking dish.

To make the topping, place the flour in a large bowl and add rolled oats, sugar, chopped pecans, cinnamon, and salt. Mix well. Add melted coconut oil or vegan butter and combine well.

Spoon the crumble onto the starfruit filling, pressing slightly. Bake 40-45 minutes or until the top is brown and the fruit is bubbling up through the sides.

Serves 8

Chocolate Turmeric Butter Cups

Chocolate Turmeric Butter Cups

Reimagined peanut butter cups using almond butter, fresh turmeric, and handmade chocolate that skips the dairy and refined sugar. Feel good enjoying these anti-inflammatory treats.

Turmeric Inside layer:

1 tablespoon fresh turmeric, finely grated (or 2 teaspoons ground turmeric)

1/2 cup almond butter

1/8 teaspoon sea salt

1/8 teaspoon black pepper

1 Tablespoon maple syrup

1 tablespoon oat flour

To make the inside layer mix the above ingredients together in a small bowl until you have a golden paste. Place 9 muffin papers into a muffin tin and add about 1 teaspoon of paste in the 9 muffin tin papers, pressing to make a thick layer that looks like a disc (see photo below) at the bottom of each cup. Place muffin tin in the freezer and allow to firm for 2 hours. 

Once the inside layer is firm (it won’t be solid, just firm enough to handle) remove from the muffin tin paper and set on a cutting board as you prepare the chocolate. Keep the muffin tin papers in the tin for the next step.

Chocolate top and bottom layer:

1/2 cup refined coconut oil*

1/4 cup cocoa or cacao powder

1/4 cup raw almond butter

3 tablespoons maple syrup

1/8 teaspoon sea salt

1/4 teaspoon pure vanilla extract

To prepare the chocolate, warm the coconut oil in a small saucepan until just melted. Remove saucepan from heat and stir in remaining ingredients until smooth (a small whisk works well). Pour a small amount of the liquid chocolate into each of the muffin papers in the muffin tin. You want a thin bottom layer of chocolate. Next, place a firm turmeric center layer inside each cup and add chocolate to top, completing your cups. 

Place in the freezer to set for 30 minutes. Serve from the freezer, do not allow it to thaw as these chocolates will melt fairly quickly at room temperature. Makes 9 chocolate turmeric cups.

*refined coconut has had the scent and taste of coconut removed making it more neutral in this recipe.