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22

Dec

2008

Cherry & Mango Ice-Cream Cup

Saved in:-   Desserts,Raw Food Recipes



From Issue 12 of News From The kitchen

470_cherry-mango-cup.jpg

Click ‘more’ for full recipe.

For the base

3/4 cup cashews
1 tablespoon agave
1 teaspoon vanilla extract
Pinch salt
2 teaspoons lemon juice
1 tablespoon desiccated coconut

- Grind all ingredients in a food processor.

- Press into 2 small individual cup or cake moulds of your choice that has been lined with plastic wrap.

- Dehydrate for approximately 3 hours until the shells are strong enough to hold together without the case, and then remove from the case to dry for a further 6 hours or overnight.

For the filling

1/2 cup cashews
3 tablespoons coconut oil
2 tablespoons lemon juice
2 teaspoons vanilla extract
Pinch salt
2 tablespoons water
1 tablespoon agave
1/2 cup cherries*, stones removed
1/2 cup mango, flesh only

*You can substitute cherries for any other fruit, such as pineapple or bananas, depending on what you like and what’s available in season.

- Blend all ingredients in a high speed blender under smooth, it’s nice to have some chunks of mango or cherry stirred in at the end so you get little bursts of flavour.

- Pour into an ice-cream maker or freeze in a tub, if doing the latter then once frozen pass through a juicer with the homogenizing attachment on.

- Fill the shells with the ice-cream and garnish with slices of mango. Easy!

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  • http://comercru.blogspot.com Paulo Roberto Gaefke

    Beautiful!
    Congratulations!

  • http://www.justsweeterthansugar.blogspot.com Abby

    Hi there! I totally admire vegetarians and raw foodies like you since you could maintain healthy eating all throughout. I’m also planning to eat healthier, so I wanna ask tips from people like you on how to get started wating healthier. One of my concerns about raw food eating is you need to get a dehydrator. I can’t find oone in our local mall (I live int he Philipines), so what other alternatives could you suggest? I hope you’ll take time to repond to this, because I admire people like you who can resist meat without the hassles. BTW, I changed my blog address to http://www.justsweeterthansugar.blogspot.com Feel free to visist ir anytime ;) Thank you and keep posting ;)

    From Russell: Hi Abby, I have heard of people using their ovens on the lowest temp with the door open in place of a dehydrator, maybe you could try that?

  • Niki

    Hi Russell,

    I was so excited to make this after doing two of your courses (london & bognor) and was gutted that all the green star juicer did was melt it back to liquid again!

    It took me over an hour to chop it up after been frozen!

    I put the blank on the green star juicer and wonder what I’m doing wrong?!

    From Russell: Hi Niki, sounds like you left it out to thaw for too long before cutting. You should only need to leave it out for 10 mins before cutting. Then use a knife dipped in hot water to cut easily. that way when it goes through the Green Star it will still be solid. It can then be re-frozen again for use later.

  • http://miztlee.blogspot.com/ Tammie

    Oh, this looks delicious and beautiful. Thank you for sharing your recipe!

    Spirithelpers

  • Pingback: Chocolate Indulgence… Guilt Free! : iTransformTV

  • GabiA

    I notice that you use coconut oil in many of your recepies. I have some coconut butter already purchased. Is there any way I could substitute that instead of the oil?

  • http://www.therawchef.com Russell James Raw Food

    Coconut butter is more fibrous than coconut oil – the oil is just the fat, so they don't work in entirely the same way.