Dessert Sushi

Remember when I was talking about my love for the show Parenthood? Well, the real reason why I even started to watch it in the first place was due to my immense love for Gilmore girls. Lauren Graham, the wonderful actress who played Sarah Braverman on Parenthood, stared as clever Lorelai Gilmore on Gilmore girls. I have re-watched every GG episode multiple times (in fact, I’m working my way through the series yet again. Rory just graduated from Chilton. Tear.) T.G.F.N. (Thank God for Netflix)

I like to think I’m as witty as Lorelai and Rory, and I sort of have that blue eye, brown hair thing going on. From the first time I saw an episode, I wanted nothing more than to become a Gilmore.

Do you remember the episode that Rory and Logan were going to go to Asia but Logan had to cancel because of his crazy dad? Lorelai tries to cheer an understandably disappointed Rory up by “bringing” Asia to Stars Hollow. She bought Hello Kitty posters, she wore a kimono, and she made…Dessert Sushi.

Lorelai & Rory’s versions were made of cloyingly sweet and artificial ingredients like their “Tootsie-Roll Marshmallow Twizzler” roll or their “Butterfinger Junior Mint Chocolate-Chip Jujube” roll.

Yeah…we’re not doing that here. Oh no. Whole foods are at the core of this Dessert Sushi. Fresh fruit, tropical coconut, natural sweeteners – this whimsical dessert is a show-stopper.

For our rice, we’re using shredded, unsweetened coconut. Finding this stuff in my neck of the woods is just about as difficult as finding gold, but Whole Foods came to my rescue. I was inspired by Chocolate-Covered Katie’s Coconut Crack Bars, as her bars literally could not be easier (or more yummy!). I slightly changed her recipe and used raw honey, coconut oil, pure vanilla extract, salt. Mix. Chill. Done. It’s chewy and sweet – the perfect wrapping to our Dessert Sushi filling.

I decided to stuff my Dessert Sushi with fresh fruit. Strawberries and kiwi made a beautiful, tropical choice, but get creative and choose your own! I’d suggest drying your cut fruit as much as possible so you eliminate some of the inevitable slippage when assembling your rolls. I’m not going to lie to you, assembling the rolls takes a bit of skill; however, the end result is just so darn cool. This is a crazy fun way to eat those good-for-you nutrients!

Last, staring as our “nori” is my favorite homemade, refined-sugar free chocolate recipe. I used my finger to “paint” it around the chilled Dessert Sushi roll, and it worked beautifully. Because we’re using this recipe, however, this sushi doesn’t hold up too well in warmer temperatures. If you’re looking for a more room-temperature-stable recipe, feel free to use any chocolate chips you desire.

With a little finesse and chilling time, you will be gobbling this healthy, grain-free Dessert Sushi like a boss. Take this opportunity to invite your friends over for “sushi night,” and marvel in their shock and awe over your sweet take on the classic Asian specialty.

Dessert Sushi

From Fooduzzi at https://www.fooduzzi.com/2015/03/dessert-sushi/

https://www.fooduzzi.com/wp-content/uploads/2015/03/IMG_3450.jpg

Prep: 45m

Yield: 4-5 bites

Total: 0h 45m

This recipe is a little involved, but the end result is SO worth it! This chewy, sweet, & nutritious Dessert Sushi is sure to impress!

You'll Need...

• 1/2 cup unsweetened shredded coconut
• 2 Tbsp. raw honey*
• 3 Tbsp. coconut oil, divided
• splash pure vanilla extract
• pinch salt
• Fresh fruit**
• 2 Tbsp. cocoa powder
• 1 Tbsp. maple syrup

Directions

1. Make the Coconut "Rice": Place coconut, honey, 1 Tbsp. coconut oil, vanilla, and salt in a small food processor and blend until combined. Dump into a small bowl and refrigerate until chilled.
2. Prepare the fruit filling: Cut one of your pieces of fruit into a small and flat rectangle. Cut another rectangle of another kind of fruit and place it on top. Make 4-5 of these fruit stacks.
3. Dry them with a paper towel so they don't slip on one another as you're assembling the Coconut "Rice." You may need to freeze them to help hold them together.
4. Make the Chocolate "Nori": Melt the remaining 2 Tbsp. coconut oil. Combine with cocoa powder, maple syrup, a splash of pure vanilla extract, and a pinch of salt. Mix until smooth, and set aside.
5. Assemble: Take a chunk of the Coconut "Rice" and form it around one fruit stack. Be patient; this part takes a bit of finesse. Be sure to leave the sides open like regular sushi. Continue with the rest of the fruit stacks. Once all of your rolls are formed, place them in the freezer to set.
6. Once the rolls are set, coat the outside of the rolls with your Chocolate "Nori." Use your finger to "paint" the chocolate around the outside of your rolls. Once the outside is coated, place back in the fridge to set.
7. As fresh fruit tends to get mushy over time, be sure to enjoy your Dessert Sushi within a few hours. Serve with extra Chocolate "Nori" as your soy sauce.

Additional Notes

*I tried making this sushi with maple syrup instead of the honey, and unfortunately I did not have much luck. The "coconut rice" was much too crumbly. Perhaps you could use maple syrup if you used coconut butter instead of the oil? I haven't tried it, but feel free to experiment!
**I used strawberries and kiwi. While delicious, I would pick a sturdier fruit over the kiwi - it got really mushy over time.

Coconut "Rice" adapted from Chocolate Covered Katie.

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Stay classy, Internet friends!

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