1 cup  coconut cream (or almond milk)

2 Tbsp natural cocoa powder (depending on quality and richness)

6 dates, pitted

3 cups dark sweet frozen raspberries, (or frozen pitted cherries work as well)


Add all ingredients with the frozen raspberries/ cherries to a food processor or high powered blender until smooth and creamy. Serve immediately or if still runny, place into a freezer until firmer. This dessert is able to be frozen after making and only goes a little bit icy. My kids loved it the next day so it can’t be too bad.

Note: If using cherries, pit them by running a knife around the cherry from top to bottom, with the blade touching the seed all the way around. Twist both halves in opposite directions and they will separate leaving the seed in one side. Pry out with the tip of a knife. Freeze cherry halves for 24 hours.


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