Black cherry, walnut and vanilla frozen dessert with candied salted walnuts

A layered frozen, high carbohydrate, low fat dessert with salted walnuts candied in agave nectar. I add 1t
powdered maca to mine with the cherries for breakfast, but this is an optional ingredient.


For the cherry and walnut
1 1/4 to 1 1/2 cups frozen sweet black cherries
1T walnuts
1T lemon juice
2T agave nectar
1t milled flax seed

For the vanilla
1 frozen banana (about 1 cup or so)
1/4t vanilla extract
1T agave nectar

For the walnuts
1T chopped walnuts
1t agave nectar
A pinch of fleur de sel (or coarse sea salt if you prefer)


Start the candied walnuts first, while you make the other parts of the dish.
Preheat the oven to 350F.
Toss the walnuts in the agave until well coated and sprinkle with salt.
Bake until lightly browned (about 10 minutes).
Puree the cherry and walnut ingredients except for the flax seed until smooth.
Add the flax seed, stir to combine, and return to the freezer.
When the candied walnuts are done, puree the ingredients for vanilla part of the dessert.
Season to taste (in case either the cherries or banana mixture need more agave).
Spoon the cherries into an appropriate container, followed by the vanilla, and then sprinkle with walnuts.

Orange, coffee and black cherry frozen dessert

Rich colours and flavours; use decaf if you prefer.


A shot of freshly brewed espresso (short), chilled
1-2T marmalade* (depending on how orange you want it)
2 large frozen bananas (about 1 1/2 cups)
1/4t vanilla extract
1 cup frozen dark cherries
Sweeten to taste

Option: 1t powdered maca


Make the espresso and chill in the freezer for 2 minutes.
Puree the banana, vanilla, espresso and marmalade until smooth. Add the maca if you’ll be using it.
Sweeten to taste, and spoon out into an appropriate dish
Puree the cherries until smooth (or leave it a little chunky if you prefer)
Sweeten to taste and top the bananas with the cherries.

*I use an organic brand to ensure the sugar isn’t bleached with animal bone charcoal.