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Author Notes: Creamy dairy free and raw vegan tropical puddings. —Adrianne Barba
mangoes, peeled & cubed
cup cashews, soaked in water for a few hours
teaspoon lime zest
tablespoon light agave nectar
tablespoon coconut butter
- Strain the water from the cashews.
- Blend these with the mangoes, lime zest, lime juice and agave nectar in a food processor or blender until smooth.
- Finally, add the coconut oil in last. I don’t know why, but this seems to give it a smoother texture.
- Pour into small bowls, cover and refrigerate for at least three hours or overnight. Top with a slice of lime and cubed mango before serving.