Hello everyone! Here I am again with another couple of recipes for this week's challenge. To be honest, I wasn't sure if I wanted to take part this time because I know very little about raw vegan diet, but then I did some research, surprisingly I discovered a whole new world of different cuisine if you wish, I was amazed and excited to try new recipes and techniques.
I am going to start off with the banana and mango sorbet as it takes a little longer to make.
Banana & Mango Sorbet
Ingredients:
- 2 bananas;
- 1 ripe mango;
For garnish I am going to be using fresh strawberries, peaches and fresh mint leaves, it can be anything you like, so feel free to experiment and add your favorite fruits, nuts or berries!
Directions:
Peel and slice the bananas and let them sit in the freezer for a few hours, peel your mango and slice the flesh off around the pit, place mango chunks and frozen banana slices into your food processor or blender. Process until it's smooth and creamy. At this point the sorbet is already good to eat, but it's recommended to let it chill in the freezer for a couple hours if you're looking for ice-cream like texture.
Now top with your choice of fruits and serve! I let mine freeze for about 2 hours, and it was really good, kinda reminded me gelato a little bit, perfect on a hot summer day! I guess you can modify this recipe and add some Almond milk to it to make it more similar to gelato, if you'd like.
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Alright, half way done haha. While looking around online the other day I stumbled upon an unconventional baker - lady named Audrey that makes the most beautiful raw vegan desserts I've ever seen, check her out. I am going to make these chocolate pumpkin seeds bars according to her recipe, however I modified their looks and cut down the amount of ingredients. Now without further ado let's begin!
Pumpkin Seeds & Chocolate Bars
Ingredients:
- 1,5 cup raw pumpkin seeds;
- 6 soft dried figs;
- 1 medium avocado;
- a pinch of salt;
- 2 tablespoons organic coconut oil;
- 2 tablespoons maple syrup.
Directions:
Place all ingredients in a food processor and process into a sticky mass.
Line a bread loaf pan (or anything of a similar size) with parchment paper. Transfer the processed mixture into the lined pan and press down into a smooth flat block. Place in the freezer for about 1 hour until the mixture firms up.
While our block is getting chilled, let's prepare the chocolate syrup. We're going to need:
- 2 tablespoons of coconut oil (melted);
- 2 tablespoons of unsweetened cocoa;
- 1 tablespoon of maple syrup.
Put the oil into a small saucepan and heat it up over VERY low heat just so it melts. If you live in a warmer climate and it's already melted, don't heat it up. Add the rest of the ingredients and stir until smooth.
Remove the chilled pan from the freezer. Lift the block out of the pan and cut into bars of desired shape, get your chocolate syrup and coat the tops of the bars. I am going to decorate mine with chopped walnuts, some pumpkin seeds and a sprinkle of golden flax seeds.
Place the bars into the fridge or freezer for about 20-30 minutes or until the chocolate coating is firm to the touch. Keep bars refrigerated. Enjoy!
This is it for today, a big thanks goes to @woman-onthe-wing for hosting this challenge and always being super sweet, @smooth for making this happen and of course a special thanks to this week's judge @samstonehill for picking a new and refreshing topic for the competition, it was challenging and delicious :).
Until next time, gotta go eat!
