This raw vegan dessert recipe is definitely a crowdpleaser! Not only is it delicious, but it’s also healthy and super easy to make. I absolutely love the combo of coconut and mango because it takes me away to the tropics!
Why eat raw plant-based food? Enzymes & Vitamins.
Vitamins, enzymes, minerals, phytonutrients, protein, essential fats and fiber are all essential components of food because they assist us with growth, repair, digestion and maintenance. Enzymes are live anti-inflammatory proteins that convert food into digestible chemical structures that pass through our cells and enter into our blood streams. They transform energy for use, make active hormones, dissolve fiber and prevent clotting. Moreover, they strengthen our immune system while helping us to repair our DNA and heal illnesses. However, enzymes die at temperatures above 45C, or hours after a food has been processed (which is why, for instance, you should drink blended or juiced fruit within a few hours — unless you freeze it, of course, which halts the process). Raw vegan desserts like this retain these enzymes because they are frozen.
When eating a raw vegan dessert is a good thing…
Raw food, like fruit (and also this raw vegan dessert), is extremely concentrated in vitamins and antioxidants. All that color in nature’s beautiful food is an indication of high nutritious value from phytonutrients. Without enough vitamins, our organs suffer.
In addition, a high-vitamin diet makes the metabolism more effective, thus assisting the body with converting fat and carbohydrates into energy, and with forming tissue and bone. However, cooking or processing food destroys some of these vitamins. Therefore, it is important to eat a balance of fresh, raw fruit and vegetables.
Nevertheless – if you do want to take a multivitamin, this one is the best in the biz, with the most readily available source of nutrients. Check out my video on what supplements I have been experimenting with to take my health to that next level.
Raw food is nature’s perfect gift to us
because it gives us energy, nourishes us and helps us detox. Conversely, cooked food is also a gift — since it is an efficient and dense source of energy that allowed us to evolve and thrive — but if these vital enzymes and phytonutrients are destroyed in heating, then eating raw food makes up the balance. That is why it is important to maintain a balance. Life is too short to say no to the cake. Instead, try experimenting with raw vegan dessert recipes so that you can indulge guilt-free.
This recipe is definitely a crowdpleaser! It's delicious, it's healthy and it is super easy to make Raw food, like fruit, is also extremely concentrated in vitamins and antioxidants. All that color in nature's beautiful food is an indication of high nutritious value from phytonutrients. Without enough vitamins, our organs suffer. A high-vitamin diet also makes the metabolism more effective, assisting the body with converting fat and carbohydrates into energy, and forming tissue and bone. However, cooking or processing food destroys some of these vitamins. Eating a balance of fresh, raw fruit and vegetables is a much more efficient way of getting vitamins than, say, taking a multivitamin. Try this deliciously light dessert next time you want a sweet treat.
- 2 cups oats or you can use granola if you want something a little richer
- 1 cup date paste soak pitted dates in a bit of warm or hot water and then blend
- Flaked coconut -- optional buy discounted in bulk here
- Dried fruit & nuts -- chopped dates raisins, walnuts, almonds
- 2 mangoes
- 5 T coconut milk powder not the same as shredded coconut or coconut flour
- 1 T rosewater
- Optional 1-2 T coconut oil -- this will make the consistency a bit creamier
Blend all the ingredients together in a blender. If the mixture is too wet, add more coconut. If it's too dry, add a bit more warm/hot water.
Press into a lined cake or pie tin and top with a thin dusting of coconut milk powder.
Place in the freezer for at least 15 minutes.
Meanwhile, blend the filling in a high speed blender or food processor. When the 15 minutes is up, pour the filling into the pie/cake tin.
Place in the freezer for at least four hours or overnight. Top with pink beet frosting, crushed nuts and more fruit.
Remove from freezer around 15 minutes before you are ready to serve. It will be kept best when stored in an air tight container (so as to avoid that nasty 'freezer burn' taste that uncovered frozen food can sometimes acquire).
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