Many of you love the last sorbet recipe, so here's another with Barùkas Butter that may be even better!
Blend a sliced dragon fruit and 1 tablespoon monkfruit sweetener with 1/2 cup vanilla almond milk. Freeze for at least an hour.
Blend 2 TBSP blue spirulina with 1/2 cup vanilla almond milk and 1 TBSP monkfruit sweetener. Freeze for at least an hour.
Use an ice cream scoop and scoop in a serving bowl. Top with goji berries, chia seed, and Barùka NUT BUTTER
Thanks to Dan (@whole.food.healing) for the recipe and photo!