Mango Ice Cream


3 cups mango chunks 

2 cans coconut cream

1/2 cup sweetener of choice**

1/4 tsp cardamom 

1/2 tsp Xantham gum (optional)

Pinch of salt 



Combine above ingredients and blend for 1-2 minutes until smooth and fully combined, allowing time for sugar to dissolve. You can adjust amount of sweetener to your own personal preference. Pour into ice cream maker and make according to manufacturer’s directions.

**may use cane or date sugar OR 1/4 c maple syrup/agave/honey and 1/4 c date/cane sugar

Note - if you do not own an ice cream maker this can still be prepared as above and placed in a freezer safe container to solidify. Stir each hour to help aerate mixture, however will likely not be as creamy.

7 Ingredient Vegan Cheesecake

7 Ingredient Mini-Cheesecakes (serves 12) by


• 2 cups packed pitted dates* • 2 cups raw walnuts


1 1/2 cups raw cashews, quick soaked**
1 large lemon, juiced (scant 1/4 cup)
1/3 cup coconut oil, melted
1/2 cup + 2 Tbsp. full fat coconut milk (see instructions for note) 1⁄2 cup agave nectar or maple syrup (or honey if not vegan)

• 2 Tbsp. salted natural peanut butter
• 1/4 cup wild blueberries (fresh or frozen) • 1/4 cup strawberry (fresh or frozen)

1 Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.

2 Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates. If too wet, add more almond or walnut meal.

3 Lightly grease a standard, 12 slot muffin tin. To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.

4 Next scoop in heaping 1 Tbsp. amounts of crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. Set in freezer to firm up.

5 Add all filling ingredients to a blender and mix until very smooth.

6 You don't need a Vitamix for this recipe, just a quality blender. I mixed mine for 1 minute, then "liquefied" or "pureed" it until silky smooth. If it won't come together, add a touch more lemon juice or agave or a splash more coconut milk liquid as the liquid should help it blend better.

7 Taste and adjust seasonings as needed. If adding peanut butter, add to the blender and mix until thoroughly combined. If flavoring with blueberry or strawberry, wait and swirl on top of plain cheesecakes (optional).

8 Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard - about 4-6 hours.

9 Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. Keep in the freezer for up to 1-2 weeks.

Optional: you can set them out for 10 minutes before serving to soften.

*If your dates are not sticky and moist, you can soak them in warm water for 10 minutes, then drain. But be sure to drain thoroughly and pat dry to prevent the crust from getting soggy.
**To quick soak cashews, pour boiling hot water over the cashews, soak for 1 hour uncovered, then drain and use as instructed.