Apple with soy yogurt, nuts, beet and raspberry soy ice cream, chocolate and mint

Ingredients

• 2 large apples, green or red
• 2-3 containers sweetened soy yogurt
• 6-8 walnuts
• 5-6 shelled pistachios
• 2-3 tablespoons shelled sunflower seeds
• 1 teaspoon black sesame seeds
• A few small mint leaves
• A few curls of dairy-free dark chocolate (made with a vegetable peeler)
• 1 small cooked beet (120 g), for the ice cream
• 10-12 raspberries, frozen or fresh, for the ice cream
• 50 g sugar, for the ice cream
• 100 ml soy milk, for the ice cream
• ⅛ teaspoon xanthan gum, for the ice cream

Missing an ingredient?

• What to use instead of sugar
• What to use instead of dark chocolate
• What to use instead of soy milk

Instructions

1. For the ice cream, blend the beet with the raspberries. Still blending, gradually add the sugar, soy milk and xanthan gum until smooth. Pour it into a container, cover and freeze for at least 4 hours.
2. Wash the apples and slice them crosswise with a mandoline into thin rounds (2-3 mm).
3. Lightly crush the walnuts, pistachios, sunflower seeds and sesame seeds in a mortar, just into small pieces (not powder).
4. Spread a couple of tablespoons of soy yogurt on each plate and sprinkle the nuts over it.
5. In the center, place half an apple's worth of slices and top with a small scoop of ice cream (melon-baller size). Put two or three more scoops on the plate.
6. Finish with the mint leaves and chocolate. Serve right away.

Nutrition facts

Approximate, per serving (about 254 g). Calculated with data from USDA FoodData Central.