Made with just 3 main ingredients, this delicious dessert offers simplicity, ease and nutrition. This can be served as it is, or for a more festive dish, can be layered over a vegan cacao tahini base found on my blog.
Chocolate base recipe: http://www.nourishbykaren.com/blog/2018/7/6/tastefultrio-decadent-chocolate-raspberry-chia-jam-coconut-yoghurt-slice
Previously the base was topped with a compote, but making the sorbet and the cacao tahini base, offers a semi-freddo option.
Ingredients
- 3 cups of coconut yoghurt (my favourite is Coyo @coyo_is_coconuts) for a vegan option, or use your favourite yoghurt (mine is Skyr @fara_skyr)
- 3 cups of frozen sweet pitted cherries - 1 cup extra for topping
- 1 cup of coconut chips - extra for sprinkles
Method
Place all the ingredients into a food processor and mix for just a few seconds. The idea here is to keep it textured and see the colour combinations of white and red.
Processing for longer will make it smooth in consistency.
Scoop out and place into a tray lined with baking paper, and cover and freeze until firm.
It’s handy to use the same tray if you want to serve it together with the cacao tahini base.
It can also be served with a beetroot spread between the sorbet and the chocolate base. Stay tuned in the following post for this recipe!
Enjoy!!