This beauty is named Blackberry Coconut Cream Puff. The two flavors together form a dreamy melt-in-your-mouth desert. The texture is smooth and creamy completed with a coconut chewiness.

Blackberry Coconut Cream Puff

Coconut Cream:
2 cups Thai young coconut meat
2 tbsp. boysenberry juice
1 tbsp. coconut water
1/8 tsp. Himalayan sea salt
¼ cup organic blue agave
6 drops blackberry medicine flower extract
3 tbsp. melted coconut oil
2 tbsp. lecithin

Directions:
Place coconut meat, boysenberry juice, coconut water, salt, agave, and blackberry medicine flower into a high speed blender. Blend until creamy smooth. Do not overheat. Turn the blender to low speed and slowly add the melted coconut oil and lecithin and blend until evenly distributed. Remove from the blender and place into an airtight container. Store in the refrigerator overnight to harden.

Blackberry Coconut Roll:
1 cup Thai young coconut meat
2 tbsp. blackberry juice
¼ cup organic blue agave
1/8 tsp. Himalayan sea salt
6 drops of blackberry medicine flower extract

Directions:
Place coconut meat, blackberry juice, agave, salt, and medicine flower extract into a high speed blender. Blend until creamy smooth. Pour the contents of the blender onto a dehydrator tray with a teflex sheet that has been sprayed lightly with coconut oil. Spread out evenly with a cake decorating spatula until you have a square that is ¼ inch thick. Dehydrate at 115 degrees for 8 to 10 hours. After 4 hours of dehydration, remove from the dehydrator and transfer onto another dehydrator tray with a teflex sheet flipping it over in the process. Continue dehydrating for another 4 to 6 hours. Periodically check it to make sure that it is not getting overly dehydrated and is maintaining a rubbery texture without cracking. Make sure that it isn’t under dehydrated because it will be sticky and have no shelf life. Mold will appear very quickly. When it is neither crunchy or sticky, remove from the dehydrator. Take a small flower shaped cookie cutter and cut out as many flowers as possible. Place the flowers into an airtight container and set aside. Do not refrigerate. Will last up to 1 month at room temperature.

Crust:
2 cups cashew flour
1 cup coconut flour
½ cup shredded coconut
½ tsp. Himalayan sea salt
½ cup organic blue agave
1 tsp. vanilla extract
1 tbsp. lemon juice
5 drops blackberry medicine flower extract

Directions:
Place all the ingredients into a high speed blender. Blend until tacky to the touch. Do not over blend the dough. Place the batter onto a dehydrator tray with a teflex sheet that has been slightly sprayed with coconut oil. Spray another teflex sheet and place it over the top of the batter on the tray. Roll evenly with a rolling pin, over the top of the sheet until you have an even ¼ inch thick layer which is squared perfectly to the tray. Gently score the layer into even squares with a 2 inch square cutter, not cutting all the way through. This is simply a guideline for a later step. Place into the dehydrator at 115 degrees for 8 to 10 hours. Remove from the dehydrator and completely cut out the squares with a knife making sure to follow your pattern without cutting the teflex sheet underneath. Flip over onto a new dehydrator tray with a teflex sheet and continue dehydrating at 115 degrees for another 4 to 5 hours.
Final Assembly
Remove the blackberry cream from the refrigerator and place onto a counter at room temperature for 40 minutes in order to soften. Place 1 square flat onto a chopping block. Take a pastry bag with a 2D tip and fill halfway with the blackberry cream. Fan the cream onto the square evenly to form a nice layer. Set aside.
Take another pastry bag with a 2A tip and fill halfway with the remaining blackberry cream. Place another square onto the chopping block and make a flower of 5 petals around the square’s center. To form the bottom of the flower, just squeeze 5 mounds of cream that are uniform in size around the center of the square in a circle. Then take a small spoon and press inward and drag toward the center of the flower. This will form each petal, leaving more cream toward the outside, and creating depth on the bottom layer of the flower. Next, take the pastry bag and place 4 more petals on top of the already formed layer. Place each new petal in between the petals of the bottom layer of the flower. Make sure the new layer is centered all the way around. Take the small spoon and repeat the process on the top layer to form the petals on top. Taking a small spatula, gently transfer the decorated square that you just completed to the top of the layered square. Continue to repeat this process until all the cream puffs are assembled.
Place the Blackberry Coconut Roll flowers onto a decorative plate. Arrange artistically. Take a spatula and transfer the Cream Puffs onto the plate in an artistic fashion. Take a whole blackberry and gently press into the center of each petal flower on the top of each puff. Garnish the plate with a few standing, whole blackberries Note: Please refer to the picture to aid with assembly.