Vegan Raspberry Mango Dessert
This vegan raspberry mango dessert layers creamy plant-based filling with fresh fruit for a refreshing and flavorful treat.
Equipment
- Mixing bowl
- Blender
- Freezer
- Spatula
- Tray
- Measuring Cups
Ingredients
Base
- 1 cup almond flour
- 2 tbsp coconut oil melted
- 2 tbsp maple syrup
Cream Layer
- 1 cup cashews soaked
- 1/2 cup coconut cream
- 2 tbsp maple syrup
Fruit Layers
- 1/2 cup raspberries
- 1/2 cup mango diced
Instructions
- Mix almond flour, coconut oil, and syrup until a crumbly base forms.
- Press mixture into a lined tray to create an even crust.
- Blend cashews, coconut cream, and syrup until smooth and creamy.
- Spread cream layer over crust and smooth evenly.
- Top with raspberries and mango, then chill until firm before serving.
Notes
Chill longer for firmer texture or less for softer slices. Use ripe fruit for best flavor. Add citrus zest for brightness. Store in fridge for short term or freeze for longer storage. Let sit briefly before serving.