coconut

Coconut Tea Cake

Coconut Tea Cake

I’ve never been a real baker, like the kind who works hard to perfect that light airy sponge. It doesn’t interest me at all. Don’t get me wrong, I love cakes and making them, but I don’t really dig the technical side. ‘How’s the bake?’, fingers prodding here and tapping there…..kinda stuff. I’d rather concern myself with taste, health and do I feel good eating this.

I love it when something turns out particularly well, but my priorities lie more toward feeling good after and creating a balance between health and getting a sweet treat. A healthy treat! Cakes and desserts can taste equally good if not better when using more healthful ingredients such as whole ancient grains, substituting white sugar for coconut/date/maple syrup, thinking outside the box for icing inspiration (avocado, sweet potato, coconut, cashew bases) and ditching the eggs and dairy.

coconut tea cake

Now that Eden’s turning one, I feel a parental pressure to up my game and start wowing with my baking and I will…….and you can guarantee not only will it feel like a treat, it’ll be jammed packed full of goodness too.
There’s always coconut in our cupboard, so by using some of the desiccated variety, I feel makes this cake have that extra texture and taste you’re after.
This is a coconut tea cake, so enjoy the cake and enjoy the coconut with a gorgeous cuppa!

coconut tea cake

Coconut tea cake

1 cup spelt flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons egg replacer (I used Orgran) or use chia/flaxmeal
1/2 cup desiccated coconut
1/4 cup brown sugar
1 cup coconut sugar-free yoghurt
1 banana, pureed
1 teaspoon vanilla extract

Method:

  1. Heat the oven to 175 °C + grease a loaf tin.
  2. Combine the first 7 ingredients in a large mixing bowl.
  3. Combine the last 3 ingredients in a separate bowl + add this to the dry mix. If the mixture is a little dry add a splash of milk.
  4. Transfer to the pan + bake for 40 minutes.

Raw Coconut Lime Cheesecake Bars

There are few people you meet in life who would wholeheartedly say, “Cheesecake? Nah, I’m good thanks” (unless they’re a pure savoury addict, then I’ll let them off). Which means there’s more of this raw coconut lime cheesecake for the rest of us. Just the title makes you want to read on, check out the pictures and zoom straight down to the recipe method!raw coconut lime cheesecakeThere’s something about raw desserts that just makes me want to have more and more. Charlotte decided to make this beauty of a cheesecake, slice it all up and freeze it…I was only happy to take some photographs and test for it’s authenticity and sheer indulgent taste (without all that nasty sugar and dairy).

raw coconut lime cheesecake

As you can see from the ingredients list, the natural sweetness from dates and maple syrup are plenty to give this that satisfying sweet edge needed to be a real cake. It’s all natural and nothing processed added which means you can feel really good about asking people to give these a go (I doubt any kind of resistance will happen here).

raw coconut lime cheesecake

The lime taste that comes through is subtle enough to really taste it’s “limey” but not overpowering, and the coconut….well you know goodnessgreen’s obsession with the white stuff! Thank you nature 😉
A vegan dessert or little treat you can be proud to put out on a dish and just leave people to pick and pick. Your freezer just got real exciting.

raw coconut lime cheesecake raw coconut lime cheesecake

Raw Coconut Lime Cheesecake Bars

base:
1 cup shredded coconut
1 cup oats
1 cup dates
2 tablespoons melted coconut oil
pinch of sea salt
filling:
1 cup soaked (at least 6 hours) cashews
1 cup coconut cream
1/4 cup melted coconut oil
1/4 cup maple syrup
juice + zest of 1 lime

  1. Line a small baking pan with baking parchment.
  2. Blitz the base ingredients until a sticky dough forms. Press firmly into the pan + freeze.
  3. Blend the filling ingredients until super smooth + creamy. Pour over the base + freeze until set.
  4. To enjoy, remove from the freezer to thaw a little + slice away. Eat up or place in the fridge.

Wholegrain Coconut Raspberry Cake

You know we’re all about the health, the wellbeing and just straight to the point good food. Healthy doesn’t mean complicated and fancy – often it’s quite the opposite! So having been to our local greengrocers to get his fresh raspberries 2 punnets for £1, there had to be a cake somewhere down the line using these gorgeously soft beauties…I came up with this idea: a wholegrain coconut raspberry cake. What you think?

Wholegrain Raspberry Coconut Cake Vegan

On goodnessgreen we love using the humble coconut. There are so many reasons why – follow the tag as shows our variations of this amazing fruit (well drupe technically) so far…

Wholegrain Coconut Raspberry CakeThe breakdown of why you want me:
I’m a quick to make cake,
super delicious,
so adaptable,
healthy as hell,
crammed full of coconut,
hello wholegrain,
dairy free,
what more do you want?

wholegrain raspberry vegan cake

Wholegrain Coconut Raspberry Cake

2 cups wholewheat spelt flour
3 teaspoons baking powder
1/4 cup dessicated coconut
1/2 cup coconut sugar (or replace with sugar of choice)
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup coconut milk
1 egg replacer (chia, flax or NRG egg replacer powder)
4 tablespoons coconut oil
1/2 cup dairy free yoghurt
2 teaspoons vanilla extract
1 cup raspberries + extra coconut + raspberries for sprinkling

Method:

  1. Preheat oven to 175 ºC + grease an 8″ cake tin.
  2. Combine the first 6 ingredients in a large mixing bowl. Add the remianing ingredients except raspberries to seperate bowl and whisk thoroughly.
  3. Combine the 2 mixtures to form a cake batter. Fold through the 1 cup of raspberries + transfer to the greased cake pan.
  4. Top with a sprinkle of raspberries + extra coconut.
  5. Bake for 60 minutes or until an inserted skewer comes out clean.

Wholegrain Coconut Raspberry Cake adapted from Chocolate Covered Katie’s Raspberry Vanilla Coffee Cake. 

Vegan Cupcake Cheesecakes

vegan cupcake cheesecakes

We did a raw berry coconut cheesecake recipe once before and it turned out to be a real success – especially as a first go! So the thinking behind this recipe was to carry on with the cheesecake theme using coconut + berries and put a twist to the whole idea. Born were vegan cupcake cheesecakes.

vegan cupcake cheesecakes vegan cupcake cheesecakes

For regular visitors you’ll know that we think coconut is just amazing – and that flavour really comes through with these little gems. Producing cheesecakes with no cream cheese is so simple and this will most definitely impress all cheesecake lovers (and possibly convert them to the idea of using dairy-free baking ingredients, ha ha).

vegan cupcake cheesecakes

As it’s still January, people are giving the whole veganuary thing a shot (keep it going – you’re doing great) so why not give these sweet little treats a whirl…Mmmm!

vegan cupcake cheesecakes

Useful link: Veganuary – it will put your curious mind at ease…

Vegan Cupcake Cheesecakes

base:
1 cup oats
7 dates, no stones
2 tablespoons coconut oil
1/4 cup flax meal

filling:
1.5 cups cashews, soaked overnight
1/2 cup coconut cream
1/2 cup maple syrup
1/3 cup coconut oil
1 lemon, juiced

optional:
berry compote, chocolate, nut butter

Method:

  1. Prepare 12 silicone moulds (cupcake liners would also work) ready for your cheesecakes.
  2. Blitz the base ingredients + divide amongst the liners. Press down hard to compact with a glass or something like that. Place in freezer until set.
  3. Blitz the filling ingredients + spoon on top of the base. Decorate exactly as you fancy: some berry compote, caramel or alternatively flavour the filling with a nut butter or dark chocolate melted.
  4. Place in freezer for a 3-4 hours until set. These can be thawed for 15 minutes prior to eating or eaten straight from the freezer. Enjoy.

Recipe for vegan cupcake cheesecakes adapted from Minimalist Baker + My Whole Food Life. 

Raw Berry Coconut Cheesecake

cheesecake vegan

So, when you’re having hardcore meat and dairy lovers round for tea, what in god’s name do you make for them and more importantly what about dessert? You make this of course, this raw berry coconut cheesecake.

Yep, it’s vegan AND raw, so I’m breaking them in gently but boy it’s good and nuts don’t need cooking. This is pure heaven on a plate and our guests thought so too. Thank the lord.

vegan cheesecake

There’s something about inviting meat eaters round for tea, like I almost feel guilty about subjecting them to plant based food as a break from their meat twice-daily norm. Really, come on, it’s not that bad – some veggies just for one meal for one day of your life. I like eating this way, I know how good you can feel so for me I just cannot believe how much of a novelty it becomes for other people. Y’know – not having meat or dairy at lunch time is like, so weird? What’s happening to the world when we can’t seem to have a couple of animal free days a week? Ah man, c’mon stop breaking my heart.

cheesecake vegan

Who were these ‘people’ anyway? Russ’s parents, who love their meat and love their dairy desserts. The thing is we don’t actually broadcast our food choices unless at family occasions where we’ll always cater for ourselves and take an appropriate dish. I gotta say people are generally OK when you’re a vegetarian, ‘but you still eat dairy and eggs, right?’, followed by a deep breath and then an ‘oh good’ when you nod yes. That’s why we haven’t gone there with family, it really feels like treading cement so when Russ’s Mum asked whether we ate dairy and Russ answered no, I really was not prepared by the reaction which was a mixture of disappointment, disapproving, judgement, bewilderment and slight anger. Really, I was cringing inside and upset for days after. It was just plain awkward.

Anyway, I had to have a show stopping dessert, a dessert that says yep there’s no egg, milk or cream in me but geez i’m the best god damn cheesecake you ever ate. Period.

This did it. Thank you raw berry coconut cheesecake. You made my day. You made that cringeworthy moment not so bad.

vegan cheesecake

Raw berry coconut cheesecake

(8 slices)

crust:
1 cup almonds
1 cup dates
1/2 cup dried coconut
pinch of sea salt

cream:

2 cups cashews (soaked for 4 hours)
1/4 cup coconut oil
1/4 cup maple syrup
1/4 cup water
juice of half lemon
pinch of sea salt
1/2 teaspoon vanilla extract
1 heaping cup of berries (I used frozen raspberries + blueberries)

berries + raw coconut for dressing (entirely optional)

method:

1. In a food processor or blender pulse the nuts to a fine crumb. Then add the coconut, dates + salt continuing to pulse until a sticky smooth dough forms. I used a Vitamix so had the push the ingredients around a little to get it all smooth. Press mixture firmly, evenly + smoothly into a 7 inch springform pan.
2. Drain + rinse cashews. Blend with remaining cream ingredients apart from the raspberries. Pour half the mixture over the almond crust + place in the freezer for 1-2 hours.
3. Add the raspberries to the remaining cream mixture + blend to a pretty smooth mixture. Pour the pinky/purply cream over the cheesecake. Freeze for 4 hours until set or overnight.
4. Remove from freezer 2 hours before serving + top with delicious things like more berries + coconut.

 

 

Super Moist Wholegrain Carrot Cake + Why You Don’t Have to Ditch the Sugar!

Since being pregnant I am into Cake. Like really into it. But I’m also quite health conscious and I don’t see why my poor baby has to suffer processed white flours, refined sugars and trashy fats. But that’s fine because there is no need with cake like this, a cake that, to be quite frank is wholly acceptable to eat EVERYDAY – hell twice a day. What….I’m pregnant and finally past that nausea stage which means food is my friend again! There’s so much stuff out there suggesting we give up sugar, I agree, I really do but we don’t need to give it up 100% but rather the refined processed junk, yuk! I’m gonna tell you about sugar that is actually a health tonic- truly and sincerely. It’s all OK.

carrot cake vegan

So anyway, I made THIS fruit cake and it knocked my socks off (yeah I like old lady cakes mostly) but the thing is I ate most of it and that makes me feel bad cos it’s Russ’s favourite cake too. My excuse is pregnancy. No matter, I’m gonna make this badass snackage again and ice the hell out of it.

So this one’s for you Russ. Well just a slice or two maybe!

Sorry to go on but gosh I love small wonders like this….. a carrot cake that’s healthy as hell. Yeah yeah what does that even mean- it means this:

WHOLEGRAIN
NO REFINED SUGARS
ZERO TRASHY FATS
THERE’S VEGETABLES, OH AND FRUIT
HIGH FIBRE

vegan carrot cake

Now about the molasses…..hello…sugar with health benefits is good enough for me. This is the good stuff that’s left behind after we’ve taken the toxic stuff from sugar cane. It’s dark, rich, sweet, healthful- this IS the good, good, good stuff. With such a low glycemic load, it’s even fine for diabetics. Good for regularity if you know what I mean, owning 14% of our iron and 12% calcium needs in 1 heaping tablespoon and also linked to improved hair health. Blackstrap molasses are literally a health tonic. There you go, no need to give up sugar! Other lovely healthier alternatives to refined sugar are dates, xylitol and coconut sugar. Sugar is not evil 🙂 Just on the phone to Mcvities and Mr Kipling now to tell them, lol!

carrot cake vegan

And about the spelt flour…..I know it’s not strictly a GF flour but hey it’s pretty low in gluten and a breeze to bake with. You can literally sub white flour in EVERY recipe and it works brilliantly. It’s tasty too, like in a sweet nutty way. The truth is I wanted to add walnuts but I was out, I think I ate them on my porridge so I used coconut and I was loving it.

Fear not, it’s not one of those – ‘this tastes healthy’ cakes. It IS NOT at all.

Vegan Carrot Cake

Super moist wholegrain carrot cake

1 heaping cup coarsely grated carrot
3/4 cup raisins
1 1/4-1/2 cup water
1/2 cup molasses
30g vegan butter or coconut oil
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 cups spelt flour
1/4 tsp salt
1/2 tsp bi-carb soda
1 teaspoon baking powder
1/2 cup shredded coconut

Method:

1.  Preheat oven to 160ºC. Combine first seven ingredients in a saucepan. Stir over a low heat until smooth, simmering + the dried spices are dissolved.

2. Allow to cool. Stir in sifted flours, salt & baking powder + soda with coconut.

3.  Pour into well greased 7″ cake tin.

4.  Bake for 1 ¼ hours. Remove. cool. Tuck in. Save some for others.

Cake Batter Doughnuts with Chocolate Coconut Frosting (Vegan)

doughnut vegan
I had a Krispy Creme once and I didn’t like it, it was such a major disappointment to me. See, I was really looking forward to it, a little too excited perhaps but in anticipation for the doughnut of my life. The thing is, it was really just something and nothing, as light and airy as a feather, sickly sweet, a tad dry + very much a ‘take it or leave it’ kind of doughnut. Maybe I’m just weird but they just didn’t taste like real food.

These are NOT ‘take it or leave it’ doughnuts. Not at all.

vegan chocolate doughnuts

These have real substance, a subtle sweetness, creamy vanilla undertones and a hard crispy chocolate coconut frosting. This is the way I like my doughnuts; substantial, delicious, feel good and plant based. I made these twice in the space of two days, they really are that good. They may not be the glossy, uniformed, additive laden doughnuts from the supermarket but they are real, rustic and full of healthy ingredients.

chocolate vegan doughnut

These cake batter doughnuts are spelt based so much lower in gluten and higher in fibre which is why they’re miles more satisfying than regular doughnuts. With a lot less sugar, no dairy whatsoever and zero additives these are my doughnut of choice. Life’s too short to eat crappy fake, sugary, greasy doughnuts stuffed with who knows what and I really do care about this. Spelt cake batter doughnuts are surely the way forward, especially as they take five minutes to throw together and twenty to bake. Job done.

doughnut stack

Cake batter doughnuts with chocolate coconut frosting

(6 doughnuts)

1 cup spelt flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/3 cup sugar
1 flax egg (1 tablespoon crushed flaxseeds to 3 of water)
3 tablespoons coconut oil, melted
1 teaspoon vanilla extract
2/3 cup almond milk
1/2 teaspoon apple cider vinegar

frosting:
1 tablespoon coconut oil
1 tablespoon cocoa
1 tablespoon maple syrup
1 tablespoon dried coconut

method:

1. Preheat oven to 200 ºC. Combine the first four dry ingredients in a large mixing bowl + set aside.
2. Mix the remaining wet ingredients together throughly + add to the dry mixture, taking care not to over mix.
3. Transfer the batter to a greased doughnut pan + bake for 20-25 minutes or until an inserted toothpick comes out clean.
4. Combine frosting ingredients and ice each cooled doughnut well. Neatness not necessary.

Sugar + Dairy Free Chocolate Coconut Freezer Fudge

coconut topped vegan fudge

Imagine a recipe which took just a couple of minutes to throw together, was full of nothing but whole, healthy, superfood ingredients and was tasty as hell.No dairy, no sugar fudge

This sugar + dairy free fudge is one of those recipes. Zero added sugar and no dairy. 100% natural ingredients. Yummy. Yes it’s possible. Oh my oh my!!Sinless fudge

I don’t know anyone who doesn’t like fudge including me but have you try finding dairy free fudge in the supermarkets? I can’t. Plus, most fudge is packed full of sugar, so much so it’s often far too sweet. This chocolate coconut fudge is rich, deeply chocolatey, and just sweet and creamy enough. That’s all I’m asking for and this delivers.A slab of sinless fudge

I really love chocolate and coconut as a combo (hello bounty) and the coconut gives this fudge a creamier nuttier taste to make up for the missing dairy. I prefer using apple sauce as a filler/sweetener as I find banana can give a strange after taste, especially if it isn’t really really ripe. This should be stored in the freezer and removed 10 minutes before eating to allow it to soften slightly. Please don’t expect a replica of pick ‘n’ mix fudge as this is entirely different, for a start it really is good for you and is best enjoyed cold from the freezer.Coconut chocolate fudge......sinless

Sugar + dairy free chocolate coconut fudge

(makes 6 squares)

4 tablespoons coconut oil
2 tablespoons finely shredded coconut/powder (blend if it’s too coarse)
2 tablespoons coconut milk
1/4 cup apple sauce
1 tablespoon cocoa
pinch fine sea salt

method:

1. Gently melt the coconut oil over a low heat. Meanwhile add the coconut powder + milk to a cup + microwave for 30 seconds. It should be like a thick paste.
2. Add the coconut paste + the remaining ingredients to the pan + stir well to fully combine.
3. Transfer to a parchment lined container, sprinkle with coconut if desired + freeze for 30-60 minutes.
4. Remove from the freezer, slice + devour. Store in the freezer + remove 10-15 minutes before eating.

 

 

Pumpkin Spiced Coconut Pancakes (Gluten Free + Vegan)

Pumpkin spiced coconut pancakesToday is mostly about delicious stacked pancakes and awe inspiring quotes. These words of wisdom made their way into my life this morning:

“Only the truth of who you are, if realised, will set you free.”

Eckhart Tolle

Deep eh? Man I gotta read ‘The Power of Now’, like now!  I love it when a quote just sparks something in me, inspires, motivates, ignites and this is definitely one of those quotes for me. Discovering and accepting our true authentic selves, existing as we truly are, the good, the bad and the ugly, practicing self acceptance and lending the same sentiment to others. It’s authenticity that I value more than anything and it’s clear to see when someone is being their true and authentic self, these people are magnets as we’re always drawn to the real. I vow never to be afraid of being the truest realest me, embracing self discovery always, because let’s face it, who doesn’t want to be free? Pumpkin spiced coconut pancakes

Who we are when people aren’t looking, listening, simply observing ………… well that’s how we should allow ourselves to be all the time. It’s a journey at the end of the day so let’s have some pumpkin + coconut spiced pancakes along the way. See how I did that, eh?

Pumpkin spiced coconut pancakes

I’m really rinsing the pumpkin thing at the mo and seeing as i’ve never had pumpkin pancakes there was very good reason to keep going with this pumpkin theme, I mean obsession. It’s hardly a crime is it?! Honestly, it’s fair to say I have a pumpkin preoccupation all year, not just halloween!Pumpkin spiced coconut pancakes

Well what about these then, a stacked pile of loveliness. So yum but unfortunately I didn’t make enough. Their moreishness (yes, in my world it is a word!)  plus sharing with Russ proved hard to do…..soul destroying really.Pumpkin spiced coconut pancakes

These pumpkin spiced coconut pancakes are oat based, eggless and pumpkin packed so they’re great for dairy and gluten free diets or for anyone who is simply cutting back on these things. I used a little coconut oil for greasing, maple syrup for drizzling and nuts for dressing. A pretty good breakfast I’d say.

Be happy and proud of who you really are and eat pancakes, often. Pumpkin spiced coconut pancakes

Pumpkin Spiced Coconut Pancakes

(Serves 2)

1 cup gluten free oat flour (make your own by processing oats to a fine flour)
1/3 cup desiccated coconut
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon each of cinnamon, nutmeg + ginger
1/2 cup pumpkin puree
1 cup almond milk
1 flax egg (1 tablespoon flaxseeds combined with 3 tablespoons water)
pecans + maple syrup
coconut oil for frying

  1. Combine the dry ingredients in a mixing bowl. Whisk the pumpkin puree, milk + flax egg in a measuring jug.
  2. Add the wet ingredients to the dry + combine thoroughly to form a thick batter.
  3. Using a 1/3 cup, ladle the batter into the pan + cook well on both sides. Transfer to the oven to keep warm whilst cooking the remaining pancakes.
  4. Tower the pancakes on a plate, sprinkle with pecans + drizzle with maple syrup.

Apple, Blackberry + Triple Coconut Crumble (GF + Vegan)

Apple & blackberry coconut crumbleGosh, this morning’s workout was full on, I’m aching already and it’s not even lunchtime! I’m completely addicted to circuits and now that I’ve roped Russ into partaking it’s way more fun. It’s like our own little morning work out party – except it’s just us at the party, am I sad? But it’s so much fun designing your own routine in the sadistic knowledge that you’re going to inflict it onto someone else (Russ!) and of course me! The thing is I wouldn’t workout nearly as hard if he wasn’t there kicking some butt too. Goodness knows what the neighbours must think as they pretend not to see us both jumping around in skimpy clothing first thing! Oh well, they shouldn’t be looking in! Of course we workout separately too but these living room circuits are a full on but fun way to jump start the day a couple of times a week! At this rate I reckon I could give Jillian Michaels a run for her money! Anyway, after Sunday circuits we went to Russ parents for tea and cake with the family which wasn’t too shabby either. We left with a big bag of apples. Apples galore!

Aren’t apples pretty? I seem to making a lot of ‘appley’ recipes lately and now Russ’ grandparents have just gifted us a massive bag of them from their garden, which means I’m making more apple dishes this week. It’s so sweet of them, they’re the loveliest people ever so I couldn’t let their fruit, given with such love and kindness go to any waste. The bonus is it’s still blackberry season so I took ten minutes to go pick some to jazz up my coconut extravaganza! Blackberries give a fabulous colour to any dish and they seem to be sweeter than ever this year so I’m eating my fair share.Apple & blackberry coconut crumble,

Apple crumble was my favourite pudding by miles as a kid. Actually, it still is and this didn’t disappoint at all. The crumble has the most delicious creamy coconut flavour which goes too well with the fresh apple and blackberry combo. I used coconut oil, flour and desiccated just because the urge was just too much, three forms of coconut in one dish is a rarity for me so I had to cash in. We devoured ours with cashew cream and take my word for it, this takes it to a whole new level.Very simple process

Apple, blackberry and coconut crumble (well this one anyhow!) is so good it should be bad for you, but it’s really not at all. Quite the opposite in fact, this is packed full of goodness and healthy fat from the coconut ingredients and the majority of sugar derives from the fruit. Apples too are a good source of fibre and regulate blood sugar as a result of the phytonutrients they contain. Added to this, scientists are getting quite interested in the humble apple as they seem to have some undiscovered health benefits, watch this space. For now at least, we can say this dessert regulates blood sugar, provides a steady source of energy and is packed full of heart and mind healthy coconut fats. I think I’ll be eating this for breakfast it’s that healthy.

Delicious apple & blackberry crumble

By the way I have to say once again, crumble + cashew cream = another level (the same level as heaven)! What was your favourite dessert when you were younger and is it still the same?

Crumble & cashew cream + yum,

Apple, blackberry & triple coconut crumble

(serves 4)

5 large cooking apples, cores removed & sliced roughly
1 cup water
1 tablespoon stevia (or your choice of sweetener)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup blackberries
3/4 cup coconut flour
1/4 cup desiccated coconut
1/2 teaspoon salt
3 tablespoons maple syrup
3 tablespoons coconut oil

Method:

1. Pre-heat oven to 200ºC.  Add apples, water, sweetener & spices to a pan and simmer over a low heat for 10-15 minutes.
2. In a separate bowl combine the flour, desiccated coconut, coconut oil & maple syrup stirring with a fork. It should resemble a crumble mixture. Adjust flour or coconut oil to achieve a crumbly texture.
3. Add the blackberries to the apples and transfer to an oven proof 10-12″ square dish. Spread the mixture out & place crumble mixture on top evenly.
4. Bake for 20 minutes until golden brown & bubbling. Serve with ice cream or cashew cream!

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