Thursday, July 2, 2015

BEAUTY BITES: STRAWBERRY SCHISANDRA SHERBET BAR


I have been an avid devourer of Julia Corbett's medicinal sweet creations for a while. Owner of Diviana Alchemy + author behind Dessert Medicine, Julia creates not only raw, vegan treats but divine art dotted with edible flowers + farm-to-table fruits. It is my utmost pleasure to share this heart-opening, love-inducing beauty bites recipe of hers below to honour your tastebuds + soul . . .


B E A U T Y   B I T E S :  S T R A W B E R R Y   S C H I S A N D R A   S H E R B E T    B A R
BY JULIA CORBETT
vegan | raw | paleo



I N G R E D I E N T S
S H E R B E T
10 ounces of strawberries
8oz coconut meat
1/2 cup coconut oil, melted
1/3 cup raw honey
1 tsp freeze-dried shisandra powder  
2 T lucuma powder
1/2 tsp vanilla bean powder
a few pinches sea salt
4-5 drops stevia (optional)

Blend all ingredients in a high powered blender, starting with the strawberries at the bottom of the blender, and adding all other ingredients next, until smooth and creamy. Pour over the crust and tap to get rid of air bubbles. Freeze for at least 3-4 hours until firm. Remove bars with the parchment onto a cutting board. Cut into 1"x2" pieces with a large sharp knife. Dip in white chocolate shell immediately.



R O S E  C O C O N U T   C R U S T
2 cups coconut flakes, fine cut
1/2 cup brazil nuts
1/4 cup dates, pitted
3 T raw honey
1/4 tsp sea salt
1/4 tsp vanilla bean powder
2 T dried rose petals or 1 tsp rose powder

In a food processor, mix the coconut flakes and brazil nuts until broken down. Add all remaining ingredients to food processor and mix until combined and making a crumbly dough. Press into a parchment paper lined brownie pan, 8"x8". Once pressed in evenly by hand, place another piece of parchment on top and go over with a straight-sided glass that will compact the dough, like a rolling pin would. Remove parchment from top of crust. 



W H I T E  C H O C O L A T E  S H E L L
1/2 cup cacao butter
1/4 cup coconut oil
1 tsp lemon zest
4-5 drops stevia

Melt down cacao butter and coconut oil over a double boiler. Add in lemon zest and stevia. Place in a small bowl so dipping can be done easily. You can cover half the bars by dipping 1/2" into the liquid mix. Then place on parchment paper to harden, which will only take about 30 second to 1 minute. Store frozen in an air-tight container. *If adding rose petals as a decoration, be sure to do that one by one, right after dipping, before the chocolate hardens completely.