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Cherry & Mango Ice-Cream Cup Recipe


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     Cherry & Mango Ice-Cream Cup

Category   Desserts - Breads
Sub Category   Raw

1T agave
1t vanilla extract
Pinch salt
2t lemon juice
1T desiccated coconut
3/4c cashews
1/2c cashews
3T coconut oil
2T lemon juice
2t vanilla extract
Pinch salt
2T water
1T agave
1/2c cherries, stones removed
1/2c mango, flesh only

BASE- - Grind all ingredients in a food processor. - Press into 2 small individual cup or cake moulds of your choice that has been lined with plastic wrap. - Dehydrate for approximately 3 hours until the shells are strong enough to hold together without the case, and then remove from the case to dry for a further 6 hours or overnight.
FILLING - Blend all ingredients in a high speed blender under smooth, itís nice to have some chunks of mango or cherry stirred in at the end so you get little bursts of flavour. - Pour into an ice-cream maker or freeze in a tub, if doing the latter then once frozen pass through a juicer with the homogenizing attachment on. - Fill the shells with the ice-cream and garnish with slices of mango. Easy!

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