Raw Strawberry Garden Dessert
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.
2 Comments
ADORABLE presentation!! xo
Thank you :)!