Phew, the first post! I’ve pushed off creating my own site for so long now, but it’s high time I put my creativity, work, and passions beyond the limits of my comfort zone. I’m determined to grow, and learn, and move forward, and my bubble needs to pop to make room for all of that!

I’ve had the pleasure of being a contracted creative director, photographer, and recipe developer for mainly Saving Dinner (and some others) for the last few years! I plan to share a lot more recipes I’ve been dreaming up, but in the meantime, I’ll happily share some of my particular favorites that I’ve already developed and shot!

I created this perfectly extravagant (yet simple) paleo-friendly late summer/early fall dessert for Saving Dinner a few weeks ago, and it’s definitely one I’ll continue to make every year! All the elements in this treat work together so beautifully, it’ll be sure to impress! Make it for friends, make it for your family, or, just make it for yourself! It’s worthwhile!

Grab the recipe below.

Stone Fruit with Almond Hazelnut Chia Seed Brittle and Vanilla Bean Coconut Cream

serves 4 to 6

This perfectly balanced indulgence is made for the very last of summer - when stone fruit is heavy on the trees and that longing for fall is at an all time high. This will satisfy that craving in a beautiful marriage of fresh late summer fruit and autumn-inspired nuts encrusted in a caramel-like bark, topped, ever so elegantly, with a splash of rich and bright vanilla bean coconut cream.

Ingredients:

• 2 tablespoons chia seeds

• 1/2 cup chopped OR slivered almonds

• 1/2 cup chopped hazelnuts

• 1/2 cup grass fed unsalted butter (1 stick)

• 1 cup pure maple syrup

• 1 1/2 tablespoons coconut sugar

• 1 teaspoon vanilla extract

• 1 teaspoon baking soda

• 1 (14 ounce) can full fat coconut milk

• 1 vanilla bean, scraped (OR 1/2 teaspoon vanilla bean paste)

• 1 pound stone fruit of choice (we used peaches and nectarines - though it's also excellent with cherries, plums, apricots, pluots, etc)

Instructions:

1. Line a small baking sheet with parchment paper, and evenly scatter the chia seeds, almonds, and hazelnuts. Keep them relatively close together so there isn't a lot of negative space in between.
   

2. In a medium sauce pan, over medium heat, add butter. Once melted, add in maple syrup and coconut sugar. Whisk together well.
   

3. Using a candy thermometer*, bring mixture to about 300 degrees, then remove from heat and quickly whisk in vanilla extract and baking soda. Once thoroughly combined, immediately pour mixture over the scattered chai seeds and needs, using a spatula to evenly cover all of them.
   

4. Place in freezer for about 45 minutes, or until it sets and hardens.
   

5. While waiting on the brittle to set, prepare the coconut cream.
   

6. In a small pot, over medium low heat, add full fat coconut milk. If the water and coconut fat have separated, DO NOT add the water! Just get the creamy good stuff! Once it thins slightly over the heat, add in the vanilla bean. Whisk together and remove from heat (DO NOT LET IT BOIL).

7. Then slice the stone fruit and distribute them to small bowls or plates.
   

8. Pour coconut cream over the top of the fruit, and top with a couple pieces of the finished brittle. enjoy!

*if you don't have a candy thermometer, keep the mixture boiling over medium heat for about 3 to 5 minutes, until it starts smelling slightly of burnt sugar and becomes really really thick