Vata: Neutral
Pitta: Decreases
Kapha: Neutral
Season: Winter
Gluten free, white sugar free, dairy free yummy winter solstice dessert. Since this is made with coconut and nut cream, it can be combined with fruit. This scrumptious, alkalizing treat is a holiday favorite in our household. Choose your favorite in-season fruits to modify for different occasions.
Crust:
1 and a half cups dried mango pieces
1 cup raw almonds
Pinch of pink himalayan rock salt
2 Tablespoons maple syrup
Directions:
- Blend first three ingredients in blender, then add maple syrup to create dough.
- Line 8 inch round pan with parchament paper, put down one layer of crust. Chill in freezer.
Chocolate Layer:
2-3 oz Valrhona (or other) baking disks or chocolate
1 Tablespoons coconut oil
Quarter cup palm sugar
Quarter cup cup nut milk
1 teaspoon vanilla
Directions:
- Melt first two in double boiler; then add rest of ingredients until all melted
- Remove from heat. Add vanilla.
- Spread quarter inch layer over almond crust. Return to freezer
Creme Layer:
1 cup raw cashews (soaked 2-3 hours)
1 cup coconut cream
2 Tablespoons coconut oil
One third cup coconut yogurt
Quarter cup maple syrup
1 teaspoon vanilla
1 teaspoon powdered maca root
Directions:
- Puree nuts and add rest of ingredients
- Spread over chocolate layer
Fruit Layer:
Decorate with fresh pomegranate seeds, kiwi or sugar-free cranberry sauce (pictured).
Serves: 6-8
Preparation time: 20 minutes plus chill and soak time
© 2022 by Ann Wagoner