Pink sprout ice cream cake (RAW)
Incredibly delicious raw buckwheat sprout ice cream cake will surprise you and your guests with its delicate, light, lively taste. 100% benefit, no harm to the figure - what else is needed for happiness? By the way, kids also gobble up such ice cream with great pleasure!
Ingredients
- - green buckwheat sprouts - 1 cup
- - honey - 3 tbsp. (or to taste)
- -melted cocoa butter (or coconut) - 3 tbsp.
- - lemon juice - 1 tbsp. (or to taste)
- - beetroot juice - 1/3 cup
- - dry coconut flakes - optional for decoration
Cooking
Step 1
Place the sprouts, honey, melted butter, beetroot and lemon juice in an immersion blender and blend thoroughly until smooth. Put the mass into a suitable form and put it in the freezer to solidify. (It will take at least 8-12 hours - it is convenient to remove at night).
Step 2
Remove the frozen cake from the mold and decorate as fantasy tells. I used the same cream, only frozen in heart-shaped ice molds and coconut flakes. Please note that it is better to make the cream in different degrees of color - as in the photo. This will allow the cake to look not monolithic, but as if it was made from different types of ice cream ... An interesting effect and, moreover, it looks very beautiful! By the way, beetroot juice can be replaced with berries or juice of frozen berries, then lemon juice is not needed.