Chilled desserts
Mango Raspberry Coconut Pots with Maple Candied Nuts
Recipe / Jacqueline Alwill
A dessert on the ready in minutes, easily swapped and mixed for any seasonal, colourful fruit you have on hand, and with an extra crunch factor from maple candied nuts.
Serves: 4
Maple Candied Nuts
¼ cup hazelnuts, roughly chopped
½ cup walnuts, roughly chopped
¼ cup macadamia nuts, roughly chopped
¼ tsp ground cinnamon
Pinch sea salt
2 tbsp maple syrup
160–180g coconut yoghurt
300g frozen mango, cut into small pieces
100g frozen raspberries
Preheat oven to 180ºC and line baking tray with greaseproof paper.
Toss nuts together and spread over tray, sprinkle with cinnamon and sea salt, drizzle with maple syrup and toss. Place in oven for 2–3 mins to melt maple syrup slightly. Toss again.
Bake a further 14 mins. Remove from oven and cool.
To make dessert pots, place a layer of coconut yoghurt in the bottom of 4 ramekins or bowls, add half the mango, raspberries and candied nuts, then repeat and serve.
Peanut Butter Choc-Swirl Fudge
Recipe / Jacqueline Alwill
This fudge is an absolute knockout dessert. You don’t need much because the rich nature of the fats from peanut butter and coconut oil leaves you feeling completely satiated while also hitting the sweet spot.
Serves: 16
1 cup natural peanut butter⅔ cup + 1 tbsp1 tbsp vanilla extract⅓ cup rice-malt syrup50g vegan dark chocolate
