Ingredients
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the crust :
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1 cup gluten -free rolled oats (such as brown rice flour)
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1/4 cup unsweetened shredded coconut
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1/4 cup chopped walnuts or pecans
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1 tablespoon maple syrup or agave nectar
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1 teaspoon vanilla extract
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the filling :
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1 can (14 oz.) full-fat drained chickpeas, rinsed well and drained
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1 ripe medium -sized mango, peeled, seeded, and diced
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1 ripe medium -sized pineapple, cored and diced
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1/2 cup frozen red grapes, thawed
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1/4 cup unsweetened shredded coconut, plus more for topping
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1/4 cup loosely packed fresh cilantro leaves, roughly chopped
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the topping :
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1 large beet , peeled and grated on a box grater or food processor (about 2 cups)
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1 small carrot , peeled and grated
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1/2 -inch piece of fresh ginger, peeled and grated
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2 tablespoons Bragg Liquid Aminos or soy sauce
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1/4 cup water
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1/4 cup unsweetened apple juice concentrate
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1/4 cup unsweetened coconut milk yogurt (optional)
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1 tablespoon honey or maple syrup
Directions
Sub-Title: An island-themed vegan dessert with exotic fruits, tropical spices, and a tangy fermented twist!
Description: This vibrant and refreshing raw vegan dessert will transport you to the tropics without leaving your kitchen. It’s perfect for hot summer days or anytime you crave something cool and sweet. The base features creamy cashew cream cheese mixed with pineapple and mango, while the topping boasts a rainbow of color from beets, carrots, and turmeric. The entire dish is finished off with a zesty lime dressing and toasted coconut flakes for added texture and flavor.
Ingredients:
For the crust:
1 cup gluten-free rolled oats (such as brown rice flour)
1/4 cup unsweetened shredded coconut
1/4 cup chopped walnuts or pecans
1 tablespoon maple syrup or agave nectar
1 teaspoon vanilla extract
For the filling:
1 can (14 oz.) full-fat drained chickpeas, rinsed well and drained
1 ripe medium-sized mango, peeled, seeded, and diced
1 ripe medium-sized pineapple, cored and diced
1/2 cup frozen red grapes, thawed
1/4 cup unsweetened shredded coconut, plus more for topping
1/4 cup loosely packed fresh cilantro leaves, roughly chopped
For the topping:
1 large beet, peeled and grated on a box grater or food processor (about 2 cups)
1 small carrot, peeled and grated
1/2-inch piece of fresh ginger, peeled and grated
2 tablespoons Bragg Liquid Aminos or soy sauce
1/4 cup water
1/4 cup unsweetened apple juice concentrate
1/4 cup unsweetened coconut milk yogurt (optional)
1 tablespoon honey or maple syrup
Instructions:
Step 1: Prepare the crust:
Preheat the oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper, allowing a few inches of overhang on each side.
Combine the oats, coconut, nuts, maple syrup, and vanilla extract in a bowl. Mix until everything is well combined.
Transfer the mixture to the prepared baking dish and spread it into an even layer using your fingers or a spoon.
Place the baking dish in the freezer while you prepare the filling. This will help set the crust before adding the filling.
Step 2: Make the filling:
Drain and rinse the chickpeas well. Transfer them to a high-powered blender along with the mango, pineapple, grapes, and 1/4 cup of the reserved coconut. Blend until smooth, stopping occasionally to scrape down the sides of the blender.
Add the remaining filling ingredients (including the reserved 1/4 cup coconut) and blend again until just combined. Taste and adjust seasoning if desired.
Pour the filling mixture into the prepared baking dish over the crust. Use a spatula to spread it out evenly.
Step 3: Make the topping:
Place all the topping ingredients in a high-speed blender and puree until smooth. If the mixture is too thick, add a little bit of water to thin it out.
Divide the topping evenly among four small bowls. Place one bowl next to the filled baking dish.
Step 4: Assemble the dessert:
Remove the baking dish from the freezer and pour the contents of the first bowl (the bottom layer) onto the center of the crust. Spread it out evenly with a spatula.
Next, place about 1 cup of the fruit filling mixture onto the top of
