Are you hungry for a creamy raw and vegan frozen dessert that tastes like gelato and beautifies the body from the inside out? We believe beauty is about being comfortable with who you are and GLOWING from the inside out. A radiant glow comes from a healthy diet of mostly plants and good fats. Make this gluten-free dairy-free all-plant based dessert tonight! It takes just 5 minutes to prepare and delivers 5 grams fiber, 1/2-tablespoon raw coconut oil and tons of satisfaction for only 200 calories per serving! Top it with chia seeds and call it a meal. Studies have found that the chemicals in cherries can help inhibit skin pigmentation and contain a hormone linked to slowing the aging process. Energy-giving raw cacao is full of anti-aging antioxidants. Click here to learn all about the beauty benefits of coconut oil, a healthy saturated fat.
What a great way to eat more plants and feed your body royally!
Raw & Vegan Chocolate Cherry Frozen Mousse
5 dates, pitted
2 tablespoons organic virgin coconut oil
1 tablespoon vanilla extract
2 tablespoons raw cacao
1 cup frozen organic cherries
3 frozen medium bananas
pinch sea salt
In a food processor or blender, pulse dates, coconut oil and vanilla into a thick paste. Add in cacao, cherries and bananas and blend until smooth. Season with salt to taste. Eat immediately or freeze in covered container until firm, 2-4 hours. Top with Hail Merry Vanilla Maple Almonds or Chimayo Chile Pecans. Serves 4.
At what point do you add the 2 T raw cacao? I didn't see that written in the recipe. I added it while making the paste, but it didn't blend well. Otherwise, very yummy and enjoyed by my family!
Thank you Irena for catching this omission! I fixed it. Add cacao with fruit so it doesn't get pasty. I love it with yogurt and chia seeds for lunch.
I am making this now but I don't have the coconut oil. I just didn't add the oil and it was still very good. It's a new twist on a dessert we already eat that we call banana ice cream. Thanks for the recipe:-)
I am making this now but I don't have the coconut oil. I just didn't add the oil and it was still very good. The dates didn't make a paste, I assume because I left out the oil. It's a new twist on a dessert we already eat that we call banana ice cream. Thanks for the recipe:-)