If using wooden skewers, soak them in water for 30 minutes.
Place cashews, mango, tofu lemon juice, maca powder, vanilla, milk and 1 tablespoon of maple syrup in a high speed blender. Blend until smooth. Taste and adjust sweetener. Place in a bowl and mix in coconut. Chill for a minimum of 1 hour to left the flavors meld.
Preheat a bbq grill or electric grill to medium heat. Mix together the cinnamon, oil and rum.
Put the fruit on the skewers, alternating as you go. Brush the skewers with the rum mixture and place on the grill. Cook until marked and caramelized (about 3 to 4 minutes), turn and cook the other side.
Serve the kabobs along with the dip and an extra sprinkling of toasted coconut.
|