STEEMIT IRON CHEF 2018 Act 02 Round 07 ~ Dessert plate of a chocolicious brownie accompanied by some fresh cucumber-lime and beetroot-raspberry sorbet

Hehehe! I don't think I delivered a Three Star Michelin Plating here but it was more delicious than I thought it would. Usually when you order a dessert you don't expect to get something healthy. It has to meet your sweet tooth and complete your menu appropriately. When I think about the ingredients I used my dessert could count almost as healthy. It's very low in sugar but packed with healthy stuff.  The job @progressivechef gave us for this round wasn't the easiest: make a dessert using common vegetables. Hmmm. 🤔 Tricky! Read his full post here to learn about all the rules: STEEMIT IRON CHEF 2018 Act 02 Round 07 : Contest now OPEN!!!

I was a little short on time because the following week is so full of other appointments. So I had to decide quickly what to serve ... 😉

The last couple of days were so hot and summerly and that made me think of ice cream or so. A refreshing granita or sorbet would be nice! And because I am chocolate addict I wanted something chocolicious as well. The vegetables I choose were: red beetroot, cucumber, gourgette (zucchini) and sweet potatoe. Other ingredients are raspberries, an apple, a lime, fresh basil, raisins, walnuts and sunflower seeds, oats and cacao powder.

The very green Cucumber-Lime-Basil-Sorbet 

I chopped two small cucumbers and an green summer apple in rough pieces, grated the peel of the lime, pressed out the lime juice and mixed everything together with some fresh lemon balm leaves and some elderflower sirup for a slight sweetness in my blender, stirred some fresh basil leaves (chopped in fine stripes) into the mixture and set it in the freezer.

The purple red Beetroot-Raspberry-Sorbet 

I covered a half a cup of raisins with hot water and let it soak for a while. I chopped two small young beetroots into pieces and mixed them carefully together with the raspberries (two cups), and a tablespoons of powdered berries smoothie mixand the soaked raisins, added a little bit more water because it was too thick and didn't mix well and set this mixture also into the freezer.

Freeze both mixtures for several hours but make sure to stir them carefully with a fork every now and then to break the ice crystals because we want a smooth sorbet and not two iceblocks. 

The Brownie:

I covered a cup of raisins with water and let them soak for at least one hour. I shredded one sweet potato and one gourgette with a very fine grater and shredded one cup of oat flakes and two tablespoons of flaxseeds in my blender. I mixed the soaked and drained raisins with 100ml of plant milk (flax milk in my case). I mixed everything with three tablespoons of cacao powder, one cup of coconut oil, one teaspoon of baking powder and half a teaspoon of baking soda and some sunflower seeds and walnuts.

I filled everything in a form covered with baking paper and let it bake for 25 minutes in the preheated (180 degrees Celsius). For the topping I melt a bar of the best vegan chocolates I ever found. I love dark bitter chocolate that come without milk anyway but I always loved the sweeter milk chocolates too. But most of the vegan ricemilk versions are too sweet for me and the taste is well - different.

All the vegan chocolates from this company (Frankonia) are delicious. And the good thing is they are from this region too (Veitshhöchheim - just a few kilometers away from Würzburg).

It's time to finally enjoy the plate because the sorbet is starting to melt away ... 😋

I think this was the most delicious healthy and guilt free dessert I ever had in my entire live. I guess the sorbets would work well as an intermediate course because they were just slightly sweet. 

Now I am really curious about my fellow #steemit-ironchef foodies' contributions. Are there any online yet? 😃 I am going to check on them now ...

Have a delicious dessert time and a wonderful week everyone! ☀️