1 lb berries of your choice fresh or frozen cut in   small pieces if necessary
1 teaspoon of chia seeds ground
Blend fruit and seeds into a blender until it forms a smooth puree. Let cool.

Chocolate Dip
2/3 cup water
2 sprinkles salt
1 teaspoon vanilla extract
1/2 cup dates
1/2 cup cashews or other nut of your choice
1 tablespoon cacao powderor carob powder
Combine the water, vanilla, salt and dates in a high speed blender until smooth. Add the nuts and blend again until smooth. Add the cacao or carob powder and blend until smooth. Serve with strawberries or put in candy molds and freeze

6 medium sized bananas cut into 1 inch pieces and frozen
    1-2 tablespoons cacao powder or carob
    toppings: fruit, coconut flakes, cacao nibs
    In food processor process the bananas until they start to break down into ice cream. Turn off processor and scrape down sides and add in the cacao or carob. Process again for another 3-4 minutes or until fluffy and smooth. Add toppings.

    Raspberry sauce
    2 cups raspberries
    1/2 cup pitted dates
    In your food processor process raspberries and dates until mixed well. Will keep for 3 days in the fridge.

4 frozen bananas
    1-2 tablespoons raw cacao nibs
    1 mini drop peppermint essential oil
    Mix bananas in a blender until creamy and smooth. Stir in other ingredients and enjoy.

Make sauce:     Blend 1/3 cup raw cacao powder with 1/4 cup melted coconut oil. Add stevia to taste. Adjust ingredients if necessary  to desired consistency. Dip for fruit or pour over ice cream.

1 cup of your frozen fruit
    2-3 tablespoons water or fruit juice
    dollop of whipped nondairy cream
    Add ingredients to blender and blend until smooth. Add more or less liquid to reach desired consistency.

or

1/2  cup nut milk
2  dates, medjool
10 ounces frozen fruit
Blend nut milk and dates in a high speed blender until smooth. Add frozen fruit, and blend again until smooth. Serve and Enjoy!Water may be used in place of the nut milk.  The sorbet will just be a little less creamy.

Berry compote
    5 large blackberries or strawberries
    1 cup white raisins
    splash of water if needed.
    Blend berries and raisins with just enough water as needed to make a thick berry sauce. Will keep in the fridge for 2 days.

1 vanilla bean
    1-1/4 cups macadamia nuts
    3/4 cup pitted dates
    1/2 cup coconut water
    2 cups water as needed
    Blend vanilla bean, nuts, dates and coconut water until smooth. Add just enough filtered water as needed to create a smooth cream. Put cream into ice cream maker and freeze. Will keep for 7 days in the freezer. Defrost for 10 mins before eating.

    Carob sauce
    1/2 cup pitted dates
    1 cup water plus more as needed
    1/2 cup carob powder
    1/4 cup extra virgi olive oil
    In the blender blend dates with water and carob until smooth. Add oil and more water as needed to make a thick syrup. Will keep for 6 days in your fridge.

3 cups fresh blueberries
    2 tablespoons agave or maple syrup
    1 teaspoon lemon zest (zest the lemon before juicing)
    3 tablespoons freshly squeezed lemon juice
    1/3 cup water
    Add the frozen blueberries to food processor or blender, followed by the agave, fresh lemon zest, freshly squeezed lemon juice, and water. Process the mixture in blender or food processor until it reaches desired consistency. You can serve this sorbet immediately or transfer it to an airtight container and freeze for a few hours for a harder consistency.

Make your favorite green smoothie recipe and turn it into a delicious frozen dessert.  What an incredibly tasty and satisfying way to add more greens to your diet.   Directions: Put smoothie mixture into the container of an ice cream maker and follow manufacturer‟s instructions.  When it is done, enjoy the refreshingly delicious and nutritious sorbet.  OR Freeze smoothie in ice cube trays.  When frozen, remove from ice cube trays and process in food processor or Vitamix until smooth.  You may need to add a small amount of liquid to help it process. OR Get a snow cone maker and freeze smoothie into the containers recommended for your unit.  Make snow cones as directedORFreeze smoothies into Popsiclemold

    2 small bananas, frozen
    1 to 2 pitted Medjool dates
    1-1/2 tablespoons cacao powder
    1/4 Hass avocado
    1/2 teaspoon vanilla extract
    1 cup baby spinach, tightly packed
    1-3/4 cup almond milk or nondairy milk of choice
    Wash and prep all ingredients. Blend till smooth and serve. Carefully pour into popsicle molds and freeze for at least 4 hours. If your pops feel stuck when they come out of the freezer, run them under water for a few seconds.?
    Optional chocolate dip:
    3 tablespoons melted coconut oil
    3 tablespoons cacao powder
    1 teaspoon maple syrup
    1 pinch sea salt

Blend together and serve.

2 cups almond milk, or milk of choice
    1/2 cup nut butter of choice, or allergy-friendly sub
    1/3 cup sweetener of choice
    1/4 tsp + 1/8 tsp salt
    1 1/2 tsp pure vanilla extract
    *If you don’t have an ice cream maker or high-speed blender, see these directions. Whisk together all ingredients. If you have an ice cream
maker, simply pour the mixture in and churn according to manufacturer’s instructions for your specific machine. Or if you have a high-speed
 blender, pour the whisked ingredients into ice cube trays and freeze, then blend the frozen cubes until smooth, using the machine’s tamper to help it blend evenly. Either eat straight from the machine or freeze an hour for a firmer texture.

or

2/3 cup water
1 teaspoon vanilla extract
2/3 cup  dates
1/2 cup cashews
4 cups crushed ice
Blend the water, vanilla and dates in a high speed blender until smooth. Add the cashews and blend until smooth. Add the ice and quickly blend on high with the tamper until thick and smooth. Serve immediately.

    Makes: 4 servings
        1 recipe Crème de la Crème (see below)
        1 recipe parfait topping (see below)
        3 cups assorted berries or your favorite fruit, chopped small (try bananas, apples, pears, peaches, nectarines, pineapple, mango, or papaya)
    Parfait Topping
        1/2 cup pecans or walnuts
        3 large pitted Medjool dates
        2 Tbsp unsweetened coconut flakes
        Pinch cinnamon
        Pinch cardamom, nutmeg, or allspice
    Store in a glass container in the refrigerator and enjoy within 3 or 4 days.
    Prepare Crème de la Crème.
    Prepare parfait topping: Combine all topping ingredients in a food processor and pulse, chopping until evenly mixed.
    Slice or chop fruit if necessary. (No need to chop berries.)
    Assemble the parfaits: At the bottom of each of 4 decorative glasses (such as parfait, wine, or brandy glasses), place 2 Tbsp of the crème. Top with 1 Tbsp of parfait topping then about 2 Tbsp fruit. Add another layer of crème over the fruit, followed by parfait topping, and finish off with a sprinkling of fruit.
    Variations
        Add 1/4 cup raw cacao to the Crème de la Crème for chocolate crème.
        Replace the walnuts with pecans, macadamia nuts, almonds, or pistachio nuts, sunflower seeds, pumpkin seeds. Replace the dates with dried apricots or other dried fruit, chopped.
        Replace the parfait topping with your favorite granola. 

 Crème de la Crème
    Makes: 2 1/4 cups
        1 cup macadamia nuts or raw cashews, soaked for 30 minutes and drained
        1/2 to 3/4 cup water
        3 Tbsp raw agave nectar or coconut nectar, or to taste
        1/2 tsp pure vanilla extract, optional
        1/2 cup medium-soft coconut meat, optional
    Store in a glass container in the refrigerator and enjoy within 3 or 4 days.
    Combine all ingredients in a blender or food processor and blend until creamy. Start with less water and add more depending upon the strength of your blender and desired consistency.

¼ cup fresh squeezed lemon juice, 1 cup frozen blueberries
½ tsp lemon zest
½ cup fresh blueberries
3 frozen bananas

OR

¼ cup fresh squeezed orange juice
½ tsp orange zest
1 cup frozen strawberries
3 frozen bananas

Blend until smooth.