Intro: Blackberry Banana Sorbet
6 or so large blackberries
2 tsp date syrup
1/2 tsp carob powder
1 tsp coconut cream (thick,in can)
1/4 tsp espresso coffee granules
splash of non dairy milk (cashew used)
Slice and freeze 1 banana and a small handful of fresh blackberries. Place in a bullet with a splash of non dairy milk and mix through. Place your heart shaped cookie cutter on a plate and pour your mix into the heart. Freeze until firm and then take a knife blade around the inside to remove the heart from the mold.
Mix 1 tsp of date syrup with the carob in a small bowl. Drizzle over heart. Warm your coconut cream,and the other tsp of date syrup on the stove top then add to it the coffee granules. Let the liquid thicken with the heat and then pour it over or around the plate for decoration.
Serve with 2 forks and a nice warm cup of coffee. Recipe takes approximately 2 hours for freezing but be sure to check regularly so it doesn't freeze solid. Serves 2 if you are sharing.