Spiced cocoa sorbet with superfood collard greens
Tons of antioxidants in this chai-inspired dessert or breakfast or anytime snack really! In the video I use a ice cubes made of frozen chia seed slurry and there is a great how to here. If you don’t get have them on hand, you can sub ground flaxseed and ice cubes. The fat in the seeds will help absorb all the green stuff in the collards. Blending the green stuff will also help. You need it all!
This recipe calls for frozen cantaloupe, frozen bananas and ice cubes instead of water. Blending the non-frozen ingredients until smooth first will prevent from overheating the frozen ingredients.
Spiced Cocoa Sorbet Recipe
2 dates
1 tbl ground flaxseed
1/2 cup unsweetened soymilk (do not use dairy milk as this will inhibit the absorption of cocoa antioxidants)
2 ice cubes
1 cup collard greens, chopped
1 cup frozen cantaloupe cubes
2 medium frozen bananas
1 tsp ground cinnamon
1 tsp ground cardamom
2 tbls unsweetened cocoa powder
Blend first 5 ingredients until smooth in high powered blender or food processor. Add remaining ingredients and blend until thick and creamy. Makes about 4 1/2-cup servings
Nutrition
Calories 130
Protein 3 g
Carbs 29 g
Fat 1 g
Fiber 5 g
Phytosterols 10 mg
