15 Mar Recipe: Sunshine Pots

Serves 10

Vegan | Contains nuts

These little pots of sunshine were first trialed at a New Year’s Eve party and went down a treat and continued to be devoured for breakfast the next morn. The reason we have no guilt having this for brekkie is that they are packed full of goodness to kick start the day. The pineapple provides a sharp Vitamin C hit, the nuts give you the energy sustaining protein you need whilst the mango brings some extra fibre as well as some additional vitamins, minerals and antioxidants into the mix. Feel free to adjust the sweetness to your taste. You are in your summer phase of your cycle after all so live a little, and love a whole lot more!

Ingredients

Base:

• 2 cups of a mix of pecans or hazelnuts or walnuts
• ⅔ cups of almonds
• 3 cups of pitted dates
• 1 tbsp maple syrup

Topping:

• 1 mango chopped into bite size chunks
• 1 cup of pineapple chopped into bite size chunks – contain nutrients that help break up blood clots, the juice attacks intestinal worms and helps soothe intestinal disorders, contains chemicals the help detox the body
• 1 passion fruit
• 1 cup of cashew nuts
• 3 tbsp maple syrup
• 1 tbsp coconut oil

Directions

Place all the nuts for the base in a food processor and blend until crushed. Add the dates and maple syrup and blend again until a sticky layer has formed. Separate the mixture into 10 ramekin pots.

Give the blender a quick rinse ready to add the cashew nuts then blend until a paste is formed. Add the mango, pineapple, maple syrup and coconut oil and blend until the mix is thick and creamy. Scoop the mix out and add a layer to the top of the base in each ramekin pot.

Place in freezer for 2 ½ hours and serve. Once out of the freezer the ramekin will hold everything in place if your guests are taking their time to savour every mouthful!

© 2018 Danielle Rickwood