Cocoa-Berry Blast Sundae

Indulge In A Raw Vegan Delight: The Cocoa-Berry Blast Sundae

Revisiting a favorite recipe from my raw food days, I'm delighted to share the Cocoa-Berry Blast Sundae again. Developed alongside the Nutty Caramelote Fudge Sundae for a raw food ice cream competition, this dessert has remained a family favorite. Rediscover the rich flavors and wholesome enjoyment of this beloved treat.

Nutrition and Health Benefits:

• Cashews are a heart-healthy source of fats and contain essential minerals like magnesium and zinc.

• Coconut water and coconut oil provide hydration and medium-chain triglycerides (MCTs), known for their energy-boosting properties.

• Cacao and carob powders are rich in antioxidants and can help improve mood and cardiovascular health.

• Mesquite powder is a low-glycemic sweetener that's also high in fiber and protein.

• Strawberries and blueberries are packed with vitamins, fiber, and particularly high levels of antioxidants known as polyphenols.

• Goji berries are a superfood, offering high levels of vitamin C and B vitamins, along with various minerals and amino acids.

• Agave nectar, a natural sweetener, is chosen for its lower glycemic index, making it a preferred option for maintaining blood sugar levels.

Cocoa-Berry Blast Sundae Recipe:

Ingredients:

Ice-Cream Base:

• 4 cups cashews, ground

• 1 cup raw agave nectar

• 1 cup coconut water

• ½ cup coconut oil

• 2 tablespoons non-alcoholic organic vanilla extract

• 2 teaspoons pink Himalayan salt

Coco-Carob Ice Cream:

• ⅓ prepared Ice-Cream Base

• 2-3 tablespoons cacao powder

• 2 tablespoons carob powder

• 1 tablespoon mesquite powder

• ½ cup coconut water

Strawberry Ice Cream:

• 1-1 ½ cups fresh strawberries (stemmed)

• ½ cup coconut water

• A drizzle of raw agave nectar

• 1 cup sliced strawberries

Super-Berry Ice Cream:

• 1-1 ½ cups fresh blueberries

• ½ cup coconut water

• A drizzle of agave nectar

• 3 tablespoons goji berries

• 2 tablespoons cacao nibs

• 1 cup fresh blueberries

Strawberry Sauce:

• 1 cup strawberries (stemmed)

• ½ cup dates (about 10 pitted dates soaked)

• ¼ cup raw agave nectar

• 1-2 tablespoons chia seeds

Coco-Carob Sauce:

• ⅓ to ½ cup raw cacao powder

• ¼ to ⅓ cup raw carob powder

• 2 tablespoons raw mesquite powder

• 1 cup maple syrup

• 1-2 tablespoons cold pressed olive oil

• 1-2 tablespoons raw agave nectar

Preparation:

1. Ice-Cream Base: Blend all ingredients except coconut oil until smooth. Add coconut oil and blend again. Divide into three parts and refrigerate for at least 8 hours. Add flavorings and freeze for 2 hours.

2. Coco-Carob Ice Cream: Mix one part of the Ice-Cream Base with cacao, carob, mesquite powder, and coconut water until smooth. Freeze until firm.

3. Strawberry Ice Cream: Blend one part of the Ice-Cream Base with strawberries, agave nectar, and coconut water until smooth. Stir in sliced strawberries and freeze.

4. Super-Berry Ice Cream: Combine one part Ice-Cream Base with blueberries, goji berries, cacao nibs, agave nectar, and coconut water. Blend until speckled, stir in extra blueberries, and freeze.

5. Strawberry Sauce: Blend all ingredients until smooth. Store refrigerated.

6. Coco-Carob Sauce: Blend all ingredients until smooth. Can be stored in the pantry.

7. Assembly: Layer the ice creams in a serving dish, drizzle with sauces, and top with cacao nibs, goji berries, fresh blueberries, vegan whip, and a cherry. Enjoy your Cocoa-Berry Blast Sundae!

Nutrition Facts (Per Serving):

• Calories: 400 kcal

• Protein: 8 g

• Fat: 24 g (Saturated: 11 g, Unsaturated: 13 g)

• Carbohydrates: 44 g (Sugar: 30 g, Fiber: 6 g)

• Vitamin C: 20% DV

• Calcium: 4% DV

• Iron: 15% DV

Note: These values are approximate and can vary based on the specific ingredients used.

Serving Suggestions:

• Serve the Cocoa-Berry Blast Sundae in a large, clear cup or an oversized coffee cup to showcase its layers.

• Ideal as a refreshing summer treat or to indulge in during a festive occasion.

• Complement the sundae with a side of raw vegan cookies or a piece of dark chocolate for an extra treat.

Storage Recommendations:

• Ice Cream: Store in an airtight container in the freezer for up to 1 week for the best flavor and texture.

• Sauces: Keep in airtight containers in the refrigerator. The strawberry sauce can last up to 5 days, and the coco-carob sauce can be stored for up to 2 weeks.

This Cocoa-Berry Blast Sundae is not just a dessert; it's a celebration of flavor and nutrition, combining the wholesomeness of raw ingredients with the decadence of a sundae. Enjoy this guilt-free treat that satisfies your sweet tooth while delivering healthful benefits.

Disclaimer The insights and recipes shared here come from personal experience and research, not from a medical or nutritional expert. For any dietary or health modifications, please consult a healthcare professional. Embrace this information as part of your wellness journey.

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