Here’s are two easy and CLEAN desserts that you can make on your GRILL!! These are inspired by my July 4 vacation in Provincetown, MA with my kids. I’ve kept them as sparse as possible even though they both taste so decadent. Thanks to my friend, Scott, in P-Town, for the inspiration and use of your kitchen, grill & “test subjects”!
𝐏𝐫𝐨𝐯𝐢𝐧𝐜𝐞𝐭𝐨𝐰𝐧 𝐏𝐞𝐚𝐜𝐡𝐞𝐬 Ingredients: • 3 medium ripe peaches, cut in half with pit removed (you can also use apples, pears, nectarines, pineapple or even mangos!) • 1 tsp vanilla • 1 can coconut milk, refrigerated for at least 2-4 hours) • 1/4 cup chopped almonds (you could use walnuts or pecans too) • Cinnamon (to taste)
Directions: 1. Heat the grill to medium-low. Place peaches on the grill with the cut side down first. Grill on medium-low heat until soft, about 3-5 minutes on each side. 2. Scoop cream out the top of the can of chilled coconut milk (you can use the remaining water in a smoothie or a shake later). With an electric mixer, whip together the coconut cream and the vanilla. (You can add granulated stevia if you want it sweeter). 3. Drizzle the whipped cream over each peach. Top with cinnamon (to taste) and chopped almonds to garnish.
𝐂𝐚𝐩𝐞 𝐂𝐨𝐝 𝐂𝐡𝐞𝐫𝐫𝐲 𝐂𝐫𝐮𝐦𝐛𝐥𝐞 Ingredients: • 3 cups cherries (pitted and halved) • 2 tbsp honey • 2 tbsp dark chocolate, roughly chopped (I used 70% but you can go higher...whatever you like) • 2 1/4 cup almond flour • 2 tbsp coconut flour • 1/2 tsp cinnamon • 2 tbsp granulated stevia (or coconut sugar) • a pinch or two of salt • 2 1/4 cup almonds roughly chopped • 2 tbsp coconut oil chilled (hardened) and cut into small chunks • a few leaves of fresh mint (for garnish)
Instructions: 1. Preheat your grill to medium for about 10 minutes. 2. Cut two pieces of aluminum foil into 8-inch long sheets. With the sheets on top of each other, fold in each edge about 2 inches, to make a smaller square, to make little grilling containers, about 5-6 inches wide. Set them aside. 3. In a large bowl, toss the cherries with the honey until they’re coated. Divide the cherries between the two tin foil dishes. Then sprinkle about 1/2 Tbsp dark chocolate over each dish of cherries. Set them aside. 4. In a medium bowl, stir together the almond flour, coconut flour, cinnamon, granulated stevia, salt and roughly chopped almonds until combined. 5. Add in the hardened l coconut oil chunks and blend, using your hands, until the mixture turns into fine crumbles (there should be no chunks of coconut oil left). 6. Divide the crumb topping between each of the tinfoil dishes. 7. Place the dishes onto the grill, on indirect heat (not right on top of the flames) and cook for about 20 minutes (until the cherries are bubbling & the crumb topping is golden brown). 8. Let cool slightly. You can top these with some of the coconut whipped cream (the recipe for that is above!) & fresh mints leaves. Enjoy! And as always please post comments and photos!