I have a few friends who are vegans, so I am always looking for tasty recipes that would suit them. This recipe is also liked by non-vegans and it is gluten free too

The recipe came from a supermarket magazine.

 

Ingredients

225 g (1 ½ cups) cashews

70 g (½ cup) pistachios

40 g (½ cup) shredded coconut

4 fresh dates, pitted and chopped

270 ml can coconut cream

½ (~ 1 cup) mango, stoned, peeled and chopped

2 tbls coconut oil, melted

2 tbls maple syrup

2 tbls lime juice

Pinch of ground turmeric

Berries for decoration

 

1. Place cashews in a large bowl, cover with cold water and leave to soak overnight.

2. Grease a 12 hole 125 ml (½ cup) silicon muffin tray.
3. Place pistachios and shredded coconut in a food processor and process until finely chopped.
4. Add the dates and process again until the mixture is firm.
5. Spoon mixture evenly among the muffin holes; use the back of a spoon to smooth the surface. Place in the freezer for 30 minutes to set.
6. Drain the cashews and place in a blender with the coconut cream, chopped mango, coconut oil, maple syrup, lime juice and turmeric. Blend until very smooth and creamy.
7. Divide evenly over the bases, smooth the surface and place in the freezer for 3 hours or util firm.
8. Remove from freezer and set aside for 10 minutes before transferring to a serving platter. Leave for 15 – 20 minutes to soften before serving. Decorate with whipped coconut cream, chopped mango or berries.

Tips

 Measure out the coconut oil first and then the maple syrup so the syrup will easily slide out of the measuring spoon.