Happy Mother’s Day to all moms out there. Here is a simple recipe for very healthy, light sorbet cake that you can make for your mom. I made 2 small mini cakes. One mini cake serves easily 2 people.
Bottom Date Layer:
10 large organic Medjool dates
¼ cup organic walnuts
Process all in the food processor until stick together and press to the bottom of your mini cake forms.
Raspberry Sorbet Filling:
2 ½ cups frozen organic raspberries
1 very ripe banana
2 TBS pure water
Mix all in the Vitamix or high speed blender until smooth. Pour over the Bottom Date Layer and place in the freezer to set.
Raw Chocolate Topping:
3 TBS organic raw coconut oil
3 TBS organic raw cacao powder
pinch of Himalayan pink salt
1 TBS Lucuma powder
pinch of cayenne pepper
pinch of cinnamon
½ tsp vanilla essence medicinal flower
1 TBS maple syrup or agave (more if you like sweet chocolate)
On very low heat melt the coconut oil in a glass pot or stainless steal pot. Turn off the heat and slowly add other ingredients, mix well with the wooden spoon until smooth. Pour over the cakes and put them back in the freezer to set. If you have any chocolate left make some raw chocolates. Store the cakes in the freezer and when ready to serve take them out 20 minutes before. Decorate with fresh berries and flowers. Enjoy!
