[tweetmeme source=”VeganChickie”]Today is day three of our Sepia inspired raw desserts week and our featured recipe today is Raw Vegan Coconut Ice. This recipe is so quick and easy and absolutely delicious to boot! Also pictured in the photo below are Sepia’s Lemon Coconut Bars (an Ani Phyo recipe) which will be featured later on in the week.
Raw Vegan Coconut Ice
Ingredients:
1 1/2 cup cashews blitz to powder
1 1/2 cup coconut
1tsp vanilla
1/4 cup agave
1/8 cup water
1/2 cup coconut oil
1 tbsp fresh beetroot juice
Method:
1. Mix all together except beet juice. Divide in half; press half of the mixture into a lined small loaf tin.
2. Mix beet juice into other half and press on top. Put into fridge 1 hr or freeze 10-20mins.
Looks pretty and tastes yummy! NOTE: Consistency of mixture should be doughy enough to mould into balls, so above quantities may need varying a little.
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wow that does sound deicous, but my son is allergic to nuts. I wonder what I could use instead…
Hi Bev, Thanks for your message. The recipe wouldn’t be raw anymore, but if you substitute the nuts for some kind of biscuit (like some vegan graham crackers) and blitz them to powder and add an extra tablespoon of coconut oil to compensate for the oil in the nuts that sound work. I’ll have a think about how you could keep the recipe raw as well if that’s what you’re after.
could you substitute almonds instead of cashews?
You sura can. Almonds will change the consistency slightly, the sauce will be a little milkier, but still delicious!
Does the beet juice affect the taste or is it just for colouring?
Mainly for the color it it does give it a little sweet boost. I’d recommend sticking with the recipe if you can. It will be worth it! 🙂