Cool down for Summer with this delicious Choc-Cherry Sorbet Cake recipe by Laura Lombardozzi.
You will need:
1 cup of almonds
6 Medjool snack dates
2 heaped tbsp coconut oil, melted
4 tsp of cacao
Pinch of salt
1 cup desiccated coconut
2 cups frozen raspberries
2 cups frozen cherries
2 tsp vanilla extract
½ cup coconut cream
3 squares of dark chocolate
Note: If you have time, pre-soak almonds for at least 3 hours in cold water, and dates for 10 minutes in boiling water.
LINE the bottom of a round springform cake tin.
ADD almonds, dates, coconut oil, salt and cacao to a food processor.
BLEND until a crumb forms. Press into cake tin and put in freezer while
you make the filling.
RINSE food processor, then add raspberries, cherries and coconut
cream. Blend until smooth. Stir through desiccated coconut.
POUR filling into cake tin over preprepared base (it will be quite thick) and smooth down with the back of a spoon. Return to freezer.
MELT chocolate then drizzle over the top of cake. Return to freezer for a further 45 minutes. Before removing from cake tin, run a flat knife around the edges to loosen filling from sides.
If making in advance, allow cake to partially defrost on benchtop for 30 minutes or until sorbet consistency before serving.
TOP with desicated coconut and fresh cherries.