Raw Mango & Coconut Fudge

A couple of months ago I made a raw strawberry and coconut fudge, but now it's the mangoes turn to shine.  So many sweet, juicy mangoes in season here right now, so I've had a little play and created this tasty treat.  As with any of the creations with mango, you can freeze the mangoes now while they're in season, or in fact find them in the freezer section ready to use.  Fresh is preferable though.

Ingredients:
1 cup cashews (soaked for 4hrs or overnight) 

1 ¼ cups desiccated coconut
1½ tbsp. coconut oil
¼ tsp. vanilla extract concentrate
Just under ¼ cup honey/sweetener of choice (this will vary depending on how sweet the mango is, so taste a little mango first)
Flesh from 1 medium ripe mango
Extra coconut for decoration

 
Method:
Line a (21cm x 10cm) slice tray with baking paper and set it aside.

Place the pre-soaked cashews and the desiccated coconut into the blender/food processor, and blend on a low speed until the nuts are smooth, pushing down the sides occasionally to ensure an even consistency. Depending on your blender, this should take about 2 to 3 minutes.  Add the coconut oil, vanilla, honey and mango and blend until well combined.

Spoon the mixture into your prepared tin and smooth it out using the back of your spoon to make it flat. Sprinkle a little extra shredded coconut on top, and freeze for 2-3 hours until it’s firm and set.

Cut into small squares to serve.  Store in an airtight container in the freezer, pulling out for about 10 minutes before serving so it’s not too hard to eat. 

(Makes about 20 squares)

 Enjoy  💗 Shaz