Raw Strawberry Garden Dessert

May 31, 2013 By Amy Lyons In Ice Cream and Frozen Treats 2 Comments

When I played with my food as a child I got yelled at. Probably because most of the time, it involved making interesting things on my plate with it instead of eating it. I was having fun though, and that is what counts right? I still enjoy playing with my food as an adult, which is why I enjoy making desserts so much. Every time I step into the kitchen to make one I feel like a child at play, licking the bowls clean and ending up with a bit of frosting on my face.

Last weekend I decided that it would be fun to be a little playful with some strawberries I had in the fridge. They were perfectly flavorful and ripe and I wanted to pair them with a bit of lemon, cacaco, pistachios and some fresh basil. What resulted was a strawberry "garden" being created on my plate. Cacao pistachio "dirt", strawberry flowers with lemon ice cream and pistachio crumble and fresh basil leaves.

I felt like a child again creating something delicious on my plate, but this time it was something I would happily devour unlike when I was 5 playing with my mashed potatoes. It was a delicious combination, sweet berries, decadent rich cacao, crunchy pistachios, tart lemon and fragrant basil. I love all of the delicious things summer has to offer when it comes to foods.

Raw Strawberry Garden Dessert
(Strawberries with Raw Lemon Ice Cream, Basil, and Chocolate Pistachio Crumble)
Makes 3

3/4 cup raw pistacios, divided
3 Tbsp raw cacao powder
1 Tbsp raw coconut nectar or maple syrup
a pinch of sea salt

12 large strawberries, sliced
about 14 fresh basil leaves

Raw Lemon Ice Cream (recipe follows)

In a food processor, place the pistachios and process for about 30 seconds until finely chopped. Remove 2 Tbsp and set aside. Add the cacao powder, coconut nectar and sea salt to the food processor and process until it is blended and looks like dirt.
To assemble scoop a line of the chocolate "dirt" (crumble) on each of 3 plates. Place strawberries on each of the plates in circles on each plate to create 2 "flowers" on each (with the berries pointed out) leaving 2 inch centers (for the ice cream). Scoop a small scoop of ice cream into the center of each flower using a 2 inch ice cream scoop or a round Tbsp measuring spoon. Place the basil leaves decoratively next to the strawberry flowers, sprinkle the reserved plain pistachio crumbs over the ice cream scoops and serve!

Raw Lemon Ice Cream
Makes about 5 cups

Ice Cream:
1/2 cup lemon juice
2 Tbsp organic lemon zest
1/2 cup coconut water
2 cups young coconut meat (or raw cashews, soaked 4 hours and drained if unavailable)
2 cups soaked raw cashews, drained (soaked at least 4 hours)
1/2 cup raw coconut nectar or the liquid sweetener of your choice
seeds of one vanilla bean
a pinch of sea salt
a pinch of turmeric (optional for yellow color)
1/2 cup coconut oil, warmed to liquid

Add lemon juice and zest and coconut water to a food processor, along with cashews, coconut, coconut nectar, vanilla, sea salt and turmeric. Process until smooth, then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute. Pour the mixture into an ice cream maker and process according to directions. Remove from ice cream maker, and pour into a freezer safe container with a lid. Set in the freezer for about 4 hours, or overnight before serving.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!