Our summer has been much hotter than normal this year, makes me excited to create fruity treats with the great variety of fresh tropical fruits
This was probably the ultimate fruity treat I’ve had. So #delicious you can taste the freshness in every spoonful.
Wish I had you all physically present with me so I could give you a taste of it. BTW I love cooking and feeding people …(wink wink!) A thing that gives me the utmost joy!!!
Fruity treats are a fabulous alternative to the conventional desserts. Fruits are a wonderful way to sweeten any dish and will give its unique flavour and nutritional goodness. I bought these silicon moulds recently and thought they’d be perfect for frozen raw vegan desserts. They make it so easy to remove the set desserts.
World has become such a small place as in you can buy most fruits all year round whether in season or imported from neighbouring countries. My preference is always to use locally grown fresh produce. Mango is an all time favourite for most people and lychees are such a unique fruit for its colour, flavour and the sweet tangy taste.
If you’re ever concerned that your loved ones don’t enjoy certain fruits that you do then these treats are certainly a great way to disguise them. My son could not stop appreciating the lychee part of this treat which is pretty much more than half the proportion, to a point that he thought it was the best dessert he’d ever eaten – funny! The recipe works really well when fruit is partly frozen as it helps incorporate the air well to give it a nice fluffy texture rather than the icy one. For the base you can use any nut butter you have handy such as cashew, macadamia, peanut or almond.
Feel free to change the layer thickness to your taste keeping in mind that the base should be at least half an inch to hold it together well. With the quantities mentioned below it will give a biscuit type of texture however you can increase the nut butter quantity to make it more nuttier and crunchy. Use crunch nut butter for a crunchy effect.
Raw Vegan Lychee Mango Treats
Ingredients
- half cup almond flour
- 2 tbsp raw cocoa powder
- 4 tbsp maple syrup
- heaping tbsp almond butter
- pinch of himalayan salt
Lychee (middle) Layer
- 1/4 cup canned coconut milk without the watery part
- 8 fresh or canned pitted lychees I used fresh as you can see in the pic
- 1 tsp coconut oil
- 2 tbsp maple syrup or to taste
Mango (Top) Layer. You can make this and keep in the fridge until the second layer is frozen. Saves you waiting.
- 1/4 cup canned coconut milk Discard the watery part
- 2 fresh or frozen mango cheeks I used fresh
- 1 tsp coconut oil
- 2 tbsp maple syrup or to taste
Instructions
- Form a dough using your hands and press into cupcake mould. Freeze while you get the second layer ready
Lychee (middle) Layer
- Blend and pour into the moulds over the first layer 2/3 of the way. Freeze for an hour
Mango (Top) Layer
- Pour into the moulds over the second layer. Freeze until set 1-2 hours
With a treat so delicious and easy to make you don’t need to deprive yourself of it. Give it a try soon and delight yourself otherwise you don’t know what you missing out on. Let me know if you have any questions in the comments box below I will be happy to assist wherever I can. Happy cooking!
