Last weekend we celebrated my sweet little son’s First Birthday. It was a beautiful occasion, and as you can imagine, very special to my heart. I like traditions, but I also like to break the rules. So I created a healthy version of a smash-cake. The cake wasn’t really a cake as we know it, but instead it was a apple-sweet-potato cobbler topped covered with a mousse. It was a sugar-free, grain-free, gluten-free, dairy-free dessert, and made from real food. But then, after blowing out his First Birthday candle, we put our little Pumpkin in his Birthday chair to do the smashing, my little one wasn’t too interested in digging in. (Although later on, my mom was able to spoon feed him some of that cake, and he seemed to enjoy it a ton!)
My mother-in-law baked the cobbler, and I prepared the mousse. Both turned out to be so good, they disappeared before the end of the party. And then I wanted to lick the bowl to make sure every drop of that mousse was used for a good purpose.
I re-created this dessert at home, and want to share it with you. Enjoy, and don’t forget to lick the bowl. 🙂
Healthy Cobbler with Berry-Coconut Mousse "Smash Cake"
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- ********For the Cobbler:
- 6 large Apples - peeled, cored, and sliced
- 6 Sweet Potatoes
- 1/2 cup raisins
- Cinnamon powder
- Coconut Oil
- ********For the Mousse:
- 16 ounces Full Fat Coconut Cream
- 3 ounces Coconut Oil or Butter
- 1-½ teaspoon Pure Vanilla Extract
- 1/4 cup soaked apricots
- 8 Tablespoons (1/2 cup) Freeze Dried Blueberries (for blue color) or Strawberries (for pink)
- ***For the Cobbler: Preheat an oven to 375 degrees F.
- Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until just tender, 15 to 20 minutes.
- Drain and allow to steam dry for a minute or two.
- Peel and cut potatoes into 1/2-inch slices.
- Layer the sweet potatoes, apples, cinnamon, and raisins into a 9x13-inch baking dish.
- Add 1/4 inch of water and some coconut oil to the dish, cover with foil.
- Bake in the preheated oven until the apples and sweet potatoes are very tender, about 1 hour.
- ***For the Mousse: Soak dried apricots for 3 hours. Save some of the water for blending with the apricots.
- Put the soaked apricots and the soaking water in a food processor or Bullet. Blend until smooth.
- In a small bowl, beat the coconut cream until thick and fluffy. Add the coconut oil/butter, vanilla and and blended apricots and beat until smooth.
- Blend the freeze-dried strawberries or blueberries in a food processor until they are a fine powder. Add the powder to the mousse (either all or however much powder to reach desired hue).
- Serve the cobbler with mousse on top. Sprinkle with berries.