HAPPY ST. PATRICK’S DAY!
Sometimes it’s even sweeter when you create an impromptu dessert that’s a healthier version of a favorite festive dish. Call it the cherry on top!
I quickly scooped some vanilla, soy, non-dairy frozen “ice cream”into bowls. sprinkled dark chocolate cocoa nibs over it, tore up mint leaves into pieces and added those, then tossed in dark Morello cherries. A plant-based, minty delight with less sugar makes me want to do a jig!