Berry Cocoa Cream Dream

This recipe is free of gluten, dairy, soy, and sugar if you choose to use xylitol and/or stevia. I wanted something sweet and rich and was unable to have any sugar at the time and was not aware of birch xylitol. I am listing that option under "Variations". I made mine with raspberries and his with strawberries. You could use any berry you like or a combination. Sweet black cherries would taste great too. My husband is so amazed that a dessert tastes that good and is actually good for you. I hope you enjoy this too!

Berry Cocoa Cream Dream

Two 14 oz. cans of Coconut Milk (not low-fat, organic if possible)
7 packets of SweetLeaf Stevia powder
2 tsp raw cocoa powder
1 tsp vanilla, optional
1-2 cups Fresh or frozen berries thawed

In a bowl add 3 packets of stevia and one can of coconut milk and blend with an electric mixer until smooth. If using vanilla add 1/2 tsp and blend well. Pour the mixture in a a freezer safe container with a lid. Place in the freezer for 3-4 hours.

In a bowl mix the 4 remaining packets of stevia with, cocoa powder and the other can of coconut milk. Blend with and electric mixer until smooth and cocoa is blended in well. If using vanilla add 1/2 tsp and blend well. Pour the mixture into another freezer safe container with a lid. Place in the freezer for 3-4 hours.

Just before serving remove from the freezer and place the plain coconut milk mix in a blender and blend until smooth. It will be the consistency of a soft serve ice cream. Pour back into the container it was frozen in and place back in the freezer while repeating the process with the cocoa mixture. To serve, place a layer of cocoa mixture in a bowl or glass serving dish. Then add a layer of berries (I used about 1/2 cup each serving but you could use more or less). Top with a layer of the plain coconut cream mix. Garnish with a few berries and serve. Makes 2- 4 servings

Variations and Notes: You can make this with added birch xylitol or sugar for a sweeter coconut cream. To do this follow the recipe above and add 1 Tbsp birch xyliol or sugar to the plain cream and 2 to 3 Tbsp of birch xylitol or sugar to the chocolate cream. The stevia packets are now starting to be sold in a jar of loose powder, each packet is equal to approx. 1/2 tsp. If you don't have the packet form you can use the stronger concentrated stevia powder approx. 1/8th tsp for each the plain and the chocolate cream.

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