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Choc berry dessert

This is a gluten-free, dairy-free, refined-sugar-free dessert and I know it is good because people who love dairy, gluten and refined sugars in their desserts LOVE this too. I make the whole thing with the high powered blender, using one cup for the lot. Very, very easy.

 

Choc berry dessert by Kylie Westley, Naturopath 

 

BASE INGREDIENTS:
1½ cups nuts/seeds
1 cup dates

BOTTOM LAYER INGREDIENTS:
1 ½ cups cashews
10 dates
¾ cups milk alternative
2 tbsp chia seeds
2 tbsp pure vanilla extract
2 tbsp raw cacao powder

 

TOP LAYER INGREDIENTS:
1 ½ cups cashews
6 dates
¾ cups milk alternative
2 tbsp chia seeds
½ cup frozen or fresh mixed berries

 

METHOD:

First of all, take two bowls, put 1¼ cups cashews into each bowl, cover with water and let soak while you take a barefoot romp around the garden or soak in a magnesium bath.
A couple of hours later….. put the ingredients for the base into a food processor or blender and process until crumbly. Press into the base of a springform tin. That’s the base done.
Strain and rinse one bowlful of cashews and pop into the blender with the rest of the ingredients for the bottom layer. Blend well. If it is too thick to blend, add up to ¼ cup more milk alternative. The aim is to have it as thick as possible while still blendable. Pour over the base.
Repeat above with the top layer ingredients and pour over the bottom layer. You shouldn’t need extra liquid for this layer because of the juice in the berries.
Now pop it into the freezer and curl up somewhere with a good book. Once it is frozen, remove the dessert from the freezer and thaw on the benchtop just enough for the springform sides to release (I undo the mechanism then go away to read the next chapter and wait for it to release itself). Slice and either serve or place slices into containers and return to the freezer. When you want a slice, just remember to take it out and thaw it a little first. Enjoy some of your favourite music while you wait….

 

About the author

Kylie Westley began studying and growing herbs as a means of promoting health and wellbeing 20 years ago (plus a bit).  She developed and utilized home remedies using herbs from her garden and later formally studied naturopathy through the Australian Institute of Applied Science.  She currently practices in Penguin on the stunning North West Coast of Tasmania where she sees private clients and conducts workshops promoting wellbeing autonomy.

For more information on Kylie visit: http://www.kylie-westley-naturopathy.com/

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