Nut Free. Simple. Divine. Raw. Raspberry. Sorbet.
This simple dessert is a staple in our house. I keep raspberries in our freezer at all times, just so I can make this whenever I feel like a creamy, tart, and satisfying, and quick dessert sundae! AND bonus points, no ice cream maker is required!! Just blend in a food processor and serve. You can also freeze the rest to enjoy for later!
I promise, you won’t even taste the avocado in this dessert! There are a lot of raw food desserts with avocado made into a chocolate mousse with raw cacao, and I can almost always taste the avocado come through, a taste I am not crazy about, darn it. But this dessert, you won’t even know it’s in there!
Thank you Casey Lorraine for developing such a simple and elegant dessert! I have just slightly modified it below!
Raspberry Sorbet Recipe:
- 2 cups frozen raspberries
- 1/3 cup fresh avocado, packed
- Juice from 1 lime
- 1 teaspoon vanilla extract
- 3 tablespoons coconut nectar, honey, maple syrup, OR a few drops of Stevia to taste
- optional: add in 1 Tablespoon any of your favorite super food berry powders for anti antioxidant vitamin C packed berry blast! you can use maqui powder, rosehip powder, hibiscus powder, acai powder…. You can also garnish your sundae with freeze dried raspberries, so good!
- optional: 1/2 Tablespoon rum (for softer sorbet if you plan to freeze it for very long, like overnight or a couple days. Do not add rum if only making to serve right away)
- Mash avocado and lime juice in a bowl until you have a creamy avocado mixture.
- Blend frozen raspberries in a food processor until they are well broken down into icy raspberry bits.
- Add creamy avocado mash, vanilla (and super food berry powders) to raspberries, and blend into a creamy sorbet. Becareful not to over blend for too long, as you want this to stay cold and creamy, and not melty.
- Serve right away or put into a Tupperware container to firm up and enjoy later
- Top with Cacao “Magic Shell” (recipe below)
- Serve on a Raw Food Brownie, here is a great recipe from My New Roots
(pictured with the raspberry sorbet is a simple almond milk ice cream covered in a drizzle of this simple raw caramel sauce)
Cacao Magic Shell Recipe:
Gently melt coconut oil using a very low heat, stir in cacao powder & maple syrup. Spoon over ice creams and sorbets and watch as a “magic shell” forms! The coconut oil will firm up on impact and create a hard chocolate shell when it hits cold desserts. And you can also pour the chocolate sauce around the base of the dessert for a rich raw chocolate fudge sauce.