Raw Vegan Lychee Mango Treats
Add this recipe to your no-bake dessert recipe collection. If fresh fruits for the recipe are not in season, these tropical treats can be prepared with canned or frozen fruit to enjoy throughout the year.
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