Believe it or not this is actually an alkaline diet recipe!!! It’s not just beans and greens 😀 😀 😀
Coconut Ice Cream
1 ½ cups coconut meat
1 ½ cups coconut water
¼ cup (or less) of agave syrup
3 tablespoons coconut butter
½ teaspoon lemon or lime juice
Seeds from ½ vanilla bean (or 1 teaspoon vanilla extract)
¼ teaspoon ground cinnamon
¼ teaspoon sea salt
Purée all the ingredients in a blender, until smooth. Place the mixture in a covered serving bowl in the freezer. (If you have an ice cream maker, chill the mixture from the blender then process according to manufacturer’s instructions, before placing in freezer).
From “Raw food, Real World”
I found this great website called Sweetly Raw she’s got all kinds of yummy good for you vegan deserts. I love mango and of course raspberries, I can’t wait to make this!!!
Mango Raspberry Tart
2 cups nuts of choice
3/4 cup pitted, packed dates
Grind the nuts and dates together in a food processor. Add 1-2 teaspoons of water if the mixture is too dry and crumbly.
Press the mixture into an 8″ tart pan, or use mini tart pans.
2 cups diced mango
1 1/2 cups cashews
1/4 cup agave
2 tablespoons melted coconut oil
1-2 tbs lemon juice
1/3 cup melted cacao butter
2 cups raspberries
Blend all but the cacao butter, coconut oil, and berries, until smooth and creamy.
Add the cacao butter/oil and blend until completely mixed.
Evenly spread some of the raspberries over the crust and then smash them down with a fork.
Spread the mango filling over top.
Garnish with the remaining raspberries (and more if needed).