Sugar Free Raspberry Sorbet
2 packages organic frozen raspberries
1 C. plain amasake
1 C. brown rice syrup (or a half cup Agave)
2 T. agar flakes
Orange zest (optional)
Defrost the berries by placing the bags in the refrigerator over night or leaving on the counter for a couple of hours. Juice the raspberries to remove the seeds. In a saucepan heat the amasake with the agar until the agar is dissolved. (3-5minutes) Place all ingredients in a blender and blend. Transfer to a freezer proof container and freeze overnight. Process in a food processor until smooth and then re-freeze for 6-8hrs before serving.
1 Cup maple syrup
1 Cup Cocoa powder
1/8 tsp. Sea salt
1 Tablespoon vanilla extract
Boiling waterPlace the syrup, cocoa powder, salt and vanilla extract in a food processor or blender and blend. Add boiling water (about 1/4 to 1/2 Cup.) to thin. You will want the sauce to be somewhat thin as it thickens up when it is cold. You might like to add a hint of cinnamon or even cayenne pepper to your sauce.