Bing-Bang Cherry Sorbet With Chocolate Sauce

You’ve gotta have dessert! A healthy diet isn’t sustainable if all you see in your future is “rabbit food” – an endless landscape of plain veggies and brown rice. Eating should be joyful.

Eating the Farmers Market way (whole foods, plant based, mostly raw) means you CAN have your cake and your nutrients too.

Over the next few weeks, I will sharing recipes for some amazing desserts that are raw, vegan, gluten free, dairy free and processed sugar free. They are not calorie free, though. You should treat them like …well, a treat. That said, the calories you get will be nutrient dense. I have taken these desserts to parties and no one suspects they are healthy. They just taste yummy.

The recipe I am sharing today is

This is a recipe I developed at Living Light Culinary Institute while I was a student. My team and I got rave reviews from the instructors and student chefs alike.

Cherries, chocolate and almonds is one of my favorite combinations. I was shooting for something like cherry gelato but without the calories, dairy and eggs.

Let me know if you think I hit the target!

Tooltip TextBing-Bang Cherry Almond Sorbet

with Dark Chocolate Sauce

Chocolate Sauce
Yield: about 1 cup

Ingredients
5 TBSP coconut crystals
5 TBSP hot water
½ Cup raw cacao powder
3 ½ TBSP coconut oil
¼ TSP sea salt
3-4 TBSP water (for desired consistency)

Instructions
Place coconut crystals in a small bowl and add hot water (as needed) to create a syrup.

Place in a high-performance blender with the rest of the ingredients and blend to emulsify.
Add water slowly until you have the consistency you like.

Sorbet
Yield: about 5 Cups
4 cups frozen cherries
2 frozen bananas
1 TSP almond extract

Place the frozen cherries and bananas into a high-performance blender with the almond extract then blend. Use the tamper to keep the fruit moving onto the blades. It will be loud but soon you will have a delicious, processed sugar-free treat.

Scoop into bowls, drizzle chocolate sauce on top and sprinkle with crushed almonds and shredded coconut.


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