So autumn officially started four days ago, but the summer seems to have crept into the new season. It looks like it will be in the ’30s for the next week or two as well. So I think the summer produce will continue a little bit longer.As mentioned last week, I wanted to end the summer season on a high and share something that highlights the fruit that the warmer months have to offer.
My favourite would have to be mango (and Michael’s), followed closely by raspberries and blueberries.
Raw desserts are such an easy thing to make. Once you’ve got a general idea of what you can use in the base, you can really add whatever flavour you like.
You can also mix up the base, as long as you have something to bind it together like maple syrup, dates or anything else that’s a little sticky.
Once you’ve mastered this, you can start being creative with multiple layers of flavours, colours and textures. There are so many possibilities!
The reason why I use coconut oil in all the layers is that it binds things well when it goes hard. It doesn’t have much of a flavour, so it doesn’t overpower (when using the right amount).
I was thinking of calling them Mini Vegan Mango and Coconut Cheesecakes, but the coconut is much more subtle.
If you do want that coconut to come through a little more, I would add some of the desiccated or shredded coconuts into the filing and a little fewer cashews.
I’ve been thinking about buying a silicone cupcake tray to use to make raw chocolates and things of this nature. I don’t know if I’d trust the material in the oven, but I will definitely play a lot with it for raw treats.
I hope this inspires you to try something different 🙂
Other recipes you’ll love:
- Almost Raw Vegan Passionfruit Cheesecake
- Raw Chocolate & Orange Jaffa Cake
- Baked Vegan Blueberry Cheesecake
- Rose and Chocolate Raw Slice
- Raw Vegan Zesty Lemon Slice
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