Cherry & Mango Ice-Cream Cup

Dec

2008

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!

Are you one of the people that have signed up for my free eZine?
Enter your name and email and I’ll also send you my 5 Most Popular Recipes eBook for free too.

For more information take a look at the my other Raw Food Recipes.

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.