Equipment: Food processor, high-speed blender, bowl, spatula
Ingredients:
Mango smoothie:
- 1 cup mango (frozen)
- ¾ cup coconut milk (obtained from blending 2 cups water and 1 cup desiccated coconut)
- 3 pitted organic dates
Citrus crumble:
- ¼ cup almonds
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- 2/3 cup walnuts
- 2 tbsp powdered lakanto or coconut sugar
- 5 drops non-alcoholic vanilla extract
- 1/8 tsp Himalayan salt
- 1 tbsp melted coconut butter or coconut oil (optional)
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- 1tbsp orange juice
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- ¾ cup raw Apricots
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- 2 tbsp shredded coconut
Instructions:
Mango smoothie
1. Blend all ingredients in a high-speed blender until smooth
Citrus crumble
- Process the almonds until you get a chunky texture
2. Add the walnuts, lakanto and salt and process again for few seconds (do not overprocess as we still want to see the texture looking like a crumble)
3. Pour into a mixing bowl. Add the coconut butter, the vanilla extract and mix well using your spatula
4. Add the orange juice and mix well again with the spatula
Assembling
1. Pour the mango smoothie into a small bowl until it is ¾ filled.
2. Add about half of the crumble mixture in the middle of the bowl
3. Add the Apricot (pre-cut into fine slices) on top of the crumble
4. Add the remaining crumble on top of the apricot
5. Sprinkle with the shredded coconut
6. Decorate with oranges or any citrus of your choice (pre-cut into thin slices)
7. Refrigerate for 20 minutes before serving
