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1 cup almond milk

½ cup stevia

1 egg, preferably free-range

1/3 cup Dagoba organic cocoa powder

2 cups low fat plain coconut yogurt

1 teaspoon vanilla

½ cup shredded organic, unsweetened coconut

½ cup Brazil nuts, chopped

½ cup pecans, chopped


  1. Mix milk, stevia, and egg in saucepan.

  2. Heat slowly until thick, stirring constantly. It will look like thin pudding. Be sure not to boil.

  3. Turn off heat and add cocoa powder.

  4. Cool to room temperature.

  5. Add yogurt and vanilla and place in refrigerator for 2-3 hours.

  6. Pour mixture into ice cream maker to freeze. At the end of the freezing process, add coconut, Brazil nuts, and pecans. Place in freezer-safe container and store in freezer.

  7. If you don’t have an ice cream maker, place ice cream mixture in a freezer-safe container and stir in coconut, Brazil nuts, and pecans, and freeze.

  8. Serves 6.


Blueberry Pomegranate Sorbet


½ cup stevia

½ cup filtered water

2 cups pomegranate juice

1 cup fresh, puréed blueberries


  1. Combine stevia and water in saucepan and stir over medium heat until stevia dissolves.

  2. Bring to a boil, then remove from heat.

  3. Cool completely.

  4. Whisk in pomegranate juice and puréed blueberries.

  5. Place in ice cream maker and freeze according to manufacturer’s instructions. If you don’t have an ice cream maker, place in freezer-safe container, and freeze.

  6. Serves 6.

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