Blueberries with Basil and Raw Hazelnut Almond Cream

It was only in the 80s earlier this week and yet I felt as if I was melting.  After I got in from my run I was dripping in sweat as if it was 100 and I could not get in enough water throughout the day.  At work in the kitchen I could not stop sweating under my chef's coat and all I could think about was going home and enjoying the comfort of air conditioning. I got home and made myself a cooling salad for dinner.  I wanted dessert, but I refused to turn on the oven, and so baking anything was out of the question.  However, a raw dessert would do the trick!  I had a container of blueberries, some hazelnuts and almonds and some fresh basil from my patio.  What I made with it was simple, yet delicious and satisfying.

I combined the blueberries with vanilla, maple syrup, and basil for a lovely flavor combination and served them with a rich raw hazelnut almond cream scented with vanilla along with some crunchy hazelnuts sprinkled atop.  It was lovely!  My house remained cool, as did I!  I better toughen up though as far as the heat goes, summer is just beginning and I haven't seen anything yet! 

Blueberries with Basil and Raw Hazelnut Almond Cream

Serves 4


Blueberries:
2 16 oz containers organic blueberries
2 Tbsp maple syrup
2 tsp pure vanilla extract (seeds of half a vanilla bean
2 Tbsp fresh organic basil, cut chiffonade


Cream:
1/2 cup raw almonds pieces soaked at least 3 hours but preferably soaked overnight
1/4 cup hazelnuts
1/2 cup coconut water
3/4 cup fresh young coconut meat
2 tablespoons maple syrup
1/2 teaspoon vanilla and seeds of half a vanilla bean (the other half of the one you used for the filling)
1/4 cup coconut oil (warmed to liquid)


1/2 cup crushed hazelnuts
more basil for topping


In a bowl, combine blueberries, basil, maple syrup, and vanilla and toss together with a spoon.  Set aside in the fridge to let the flavors combine. 
To make cream, buzz all the ingredients together in a blender send through a fine meshed strainer, pushing the solids against the bottom (to remove any chunks and create a smooth cream) and place in the fridge to firm up for about an hour (until the consistency of thick cream).
To assemble, put the cream in a pastry bag and squeeze into a decorative mound in each of 4 glasses or dishes.  Spoon the blueberries into the dishes, dividing evenly between the four, and top with the crushed hazelnuts and remaining basil for topping.  Serve!