Raw Mango Cheesecake

Hello All,

Its been a while since I posted a raw dessert recipe and today I’m gonna share one of my favourite cheesecake recipes of all time!

raw mango cheesecakeMost homemade raw cheesecakes use pretty much the same ingredients – cashew nuts, sweeteners, lemon/lime and some fruit. But a while ago, while surfing through the AMAZING Detoxina’s blog, I realised she used zuchinnis in her cheesecakes! So I decided to give it a shot and the result was a texture and taste more similiar to the normal cheesecake than my previous recipes. No kidding !! I’ve since used zuchinnis in many of my cheesecakes recipes whilst playing around with the measurements and quantity…..and today’s recipe is by far the one I’m most satisfied with and its super easy! Sorry no step by step pictures for this post because I forgot to charge my camera battery :X

raw mango cheesecake

RAW MANGO CHEESECAKE

INGREDIENTS

Base
½ cup raw almonds
½ cup raw pecans
2 TBS agave nectar
1 TBS coconut oil
1/2 TSP vanilla extract
1/4 TSP sea salt

Middle
2 cup raw cashews
1 cup zucchini, peeled and chopped
5 TBS lemon juice
2 TBS coconut oil
1/3 cup agave
1TSP vanilla extract
1/2 teaspoon sea salt

Top
1 heaping cup mango, chopped (use ripe mangoes)
1/4 tsp turmeric powder

raw mango cheesecake

HERE’S HOW
Base
1. Pre- soak the almonds and pecans for around 4 – 6 hours
2. Process the almonds and pecans until the nuts are broken down into very small bits and crumbly.
3. Add in the agave, coconut oil, sea salt and vanilla and continue processing.
4. Transfer the mixture into your cake tin and press the down the base firmly. Try to make it as even as possible.
5. Leave the cake tin the freezer.

Middle
1. Blend all ingredients using a high speed blender till smooth.
2. Pour slightly more than ½ of the mixture into the cake tin and let it set back in the freezer for another 45 min – 1 hr.
Top
1. Add mangoes and turmeric to the remaining mixture in your blender’s container. Blend till smooth. Don’t worry you won’t taste the turmeric (won’t that be weird!) , it’s basically a natural yellow food colouring.
2. Pour the mango layer into the cake tin and let the cake set in the freezer for at least 5 hours.

raw mango cheesecake

Thaw for 15 min before you cut and serve. Garnish with cube mangoes and mint!
I really hope you enjoy this recipe and do share with me what you think after you’ve tried it!

Asian Raw Coconut Pudding with Gula Melaka Syrup

Asian raw coconut pudding with Gula Melaka Syrup

I’ve been eating and making so many Western sweets (cakes, tarts, pies etc) lately that its been ages since I’ve last had an asian dessert. I actually grew up on South East Asian deserts and my love for all things sweet stemmed from there. My childhood favs were Sweet potato soup, Chendol, Tao suan, Bo Bo Cha Cha, Nine Layer Kueh, Cheng Teng, Chinese Waffles, Yam paste (Orh-ni), Chendol, Durian Penyat…just to name a few! So when I visited Penang a couple of weeks ago, all it took was a bowl of chendol (OMG TO DIE FOR) to send me on an Asian dessert eating spree!

While seeking out the deserts in Penang with a vengeance, I couldn’t help but keep thinking of how to recreate healthier, vegan and even raw versions at home. So one of the first things I made when I came back from Penang was my take on an Asian coconut pudding – vegan style. Well I wanted to make it raw but after a few failed attempts at dissolving coconut palm sugar to a consistency I wanted, I gave up and used Gula Melaka instead.

Whether you’re a Singaporean or not, I do hope you try out this desert because its 1) REALLY EASY TO MAKE 2) FREAKING DELICIOUS 3) Did I mention, FREAKING DELICIOUS???

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ASIAN RAW COCONUT PUDDING WITH GULA MELAKA SYRUP ( makes around 2 -3 parfaits)

WHAT YOU’LL NEED

Coconut Milk (Store bought or homemade version; see below)
Chia seeds
Vanilla essence
1 large mango
Bowl of jackfruit strips
Gula Melaka (a block of coconut palm sugar)
Pandan leaves

HERE’S HOW

1) Home-made coconut milk

Don’t worry if you don’t have the canned coconut milk, here’s a real easy way to make fresh, healthy coconut milk at home. And you don’t even need coconut flesh!

Simply blend 1 cup desiccated coconut with 2 1/2 cups warm water in a high speed blender.

Next pour the liquid in a nut milk bag and squeeze out the liquid (steps are similar to making nut milk). And ta-dah you get coconut milk! Lessen the water if you want it thicker vice verca.

Use the coconut milk immediately, or store it up to 2 days in an air tight container in the fridge. One thing to note – coconut milk tends to curd when refrigerated, so simply blend with more water or coconut water when you want to use it.

* Use GOOD quality desiccated coconut because it makes a huge difference to how your coconut milk will taste

2) Making the Pudding

Soak Chia seeds in chilled coconut milk to create a pudding. Add 1 – 2 tbs of chia seeds to around 2 1/2 cups of liquid. Add in 1-2 drops of vanilla essence. Leave in the fridge for around 30 min. Feel free to add more or less liquid  later on depending on how thick you want the pudding to be.

3) Making the Gula Melaka syrup

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While your chia pudding is thickening, you can make your Gula Melaka syrup. Grab a bunch of pandan leaves and tie them together using an extra pandan leaf. Make sure its tight so that the leaves don’t start floating in the syrup. I used one block of Gula Melaka and 3/4 cup water and brought it to boil under a low fire.

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Keep stirring the Gula Melaka syrup as you go along until the syrup thickens to your desired consistency and all the small bits are dissolved. You’ll only need a little bit for the recipe, so refrigerate the rest in a bottle when it cools.

4) Getting the fruits ready

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Cube your mangoes. Half the mango by slicing along its seed to get a two halves. Use a knife to cut checkered patterns on the flesh, being careful not to slice all the way through. Gently push the flesh from the center to turn the flesh inside out and you’ll see you  diced mango cubes. Slice the cubes in between the flesh and mango skin.   Or check out this link ,

Getting jackfruit strips is pretty tedious work because its time consuming. So I buy my strips from the wet market! Its way cheaper than the supermarket chains and its so much sweeter too! And I really love giving business to the old aunties and uncles =)

5) Layering your parfait

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Layer 1/3 of your glass with the chia pudding. Add a layer of mango cubes. Continue to add chia pudding till its around 3/4 full. Add lots of jackfruit strips to top off the parfait. Drizzle with Gula Melaka and you’re ready to serve!

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Enjoy this and let me know how your parfait goes!

Raw Blackforest Cake

Last week was my dear sister’s birthday and I decided to make her a raw version of her favourite Blackforest cake! So I excitedly told her my plan and the first words out of her mouth was “Erm…just to be sure, there’s no flour?”. Lol…can’t blame her, she has been my guinea pig for most of my raw food experiments (the good, the bad and the ones that have gone really really wrong).

Raw blackforest cake

Luckily for me, this cake turned out really well both aesthetically and taste wise. My family members really enjoyed it…but most importantly, my sister loved it! So yay (and whew!)

Raw blackforest cake

This cake was inspired by the White Chocolate Cherry Cake recipe featured in Judita Wignall’s Going Raw book.

RAW BLACKFOREST CAKE
7.5″ cake tinRaw blackforest cake

What you’ll need

CRUST
1/2 cup raw walnuts*
1/2 cup raw almonds*
1/3 cup medjool dates
Pinch of salt
Coconut oil

*would be best if the nuts are soaked and dehydrated before hand. If not, its fine too.

raw blackforest cake base

Here’s how:
1) In a food processor, grind the walnuts and almonds to flour.
2) Add the dates and salt and process until the mixture starts sticking together.
3) Pout some coconut oil on your hand and mix into the mixture. Press the mixture into a cake tin to form the base. Make sure it crust is even, especially the sides.
4) Leave in freezer.

FILLING
2 1/2 cups raw cashews (soaked for 4 – 6 hours)
1 cup nut milk (I used cashew)
1/2 cup agave or slightly less than 1/2 cup raw honey
1/4 cup lemon juice
2 drops vanilla essence
1 tbs soy lecithin powder
1 cup cacao butter , warmed to liquid (not above 46 degrees)
1 1/2 cup pitted cherries (I used about 15 cherries)

raw blackforest cake

Here’s How
1) Place the cashews, nut milk, agave, lemon juice, vanilla and lecithin in blender and blend till very smooth.
2) Pour the mixture into a large mixing bowl and add the cacao butter. Use a wooden spoon and keep mixing you can’t see the butter.
3) Pour into cake tin and smoothen the surface with an offset spatula
4) Spread the cherries evenly across the surface of the cake and slowly use a toothpick/satay stick to gently push the cherries into the filling. I had some cherries fully submerged in the filling too.
5) Place back in freezer.

TOPPING
1/4 cup cacao butter, warmed to liquid
1/2 cup cacao powder
2 tbs agave
2 drops coconut oil
Cacao nibs

Here’s how
1) Mix the cacao powder, butter and agave in a bowl till the mixture turns smooth and chocolately.
2) Pour the mixture into a piping bag and drizzle chocolate over the cake.
3) Leave in the freezer to chill and save the excess chocolate in a bowl.
4) Before serving, sprinkle cacao nibs and shave some of the excess chocolate on top of the cake.

raw blackforest cake

raw blackforest cake

Raw blackforest cake

Tadah, ready to serve!

Raw Chocolate Ganache Tart – BEST RAW CAKE EVER

Heelllo all, Happy Sunday! Its been a crazy busy week for me and I’m in serious need of a good night’s rest….hopefully your week has been less tiring.

Anyway, today’s recipe post is gonna BLOW YOUR MIND! Im sure of it cos it blew mine right outta the window!

Presenting, the Raw Chocolate Ganache Tart     IMG_20130517_191923

HOLY SHIT, this is the best raw chocolate cake I’ve made and one of the best I’ve tasted….!! Please forgive my crude language and excited exclamation marks, its a natural response once you’ve had a bite of this rawsome goodness.

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Got recommended this recipe by one of the instagrammers I follow (@cheryleatsveg). I never fail to get motivated and inspired by the raw/vegan community on instagram.  So I modified the recipe a little because I’m using a smaller springform pan and luckily for me, it turned out really well too. If you are using a larger pan, you can try the original recipe here.

RAW CHOCOLATE GANACHE TART by Laura Coexter

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INGREDIENTS (7,28″ pan)

THE BASE
– 1 cup almonds or hazelnuts (I used almonds)
– 70 g dates, pitted
– 1/2 tsp salt

THE FILLING
– 1 1/2 big ripe avocados ( I used 3 small ones because its quite hard to get the real large ones in SG. I might probably add another 1/2 in future)
– 70 g cacao powder
– 1/3 cup coconut oil
– 100 g raw coconut sugar
– 1/2 tsp vanilla essences
– Pinch of salt

HERE’S HOW
1) In a food processor, blend the almonds. Add dates and salt and blend till the mixture turns dough like. Add in 1 tsp of coconut oil and mix it in with your hands.

2) Press the dough into the pan to form the base. Leave in the freezer to harden overnight.

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3) Place all the filling ingredients in a food processor and process till smooth. Taste as you go along, I had to add more salt to bring out the chocolately flavour. Pour the ganache over the base and send it back to the freezer for around 2 – 3 hours.

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And tadahhhhhh! Enjoy a slice of heaven =)

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Raw Carrot Cake with cashew cream

DSCN8592Warning : Surfing Pinterest in the middle of the night on an empty stomach is NOT advisable.

Last night , I was pinning pictures of delicious looking raw cakes and got so inspired …that i drove to the nearest 24 hour supermarket to get ingredients at 1AM! By the way, I found it strangely therapeutic to grocery shop in the supermarket in the wee hours of the morning….no crowds, plenty of parking spots and I could take my own sweet time to choose my produce.  Maybe i shall do that again some time soon :|!

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So anyway, this was this recipe from The Rawsome Vegan Life that got me out of the house. I cannot emphasize enough how much I love Em’s recipes and pictures! Everytime I want to convince someone that raw foods are more than just veggie sticks and salads, i give them her blog’s url. I changed a few things in the carrot cake recipe, so I shall repost my version here:

RAW CARROT CAKE WITH CASHEW CREAM CHEESE FROSTING
RAW, VEGAN

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INGREDIENTS
Cashew frosting:
2 cups cashews (soaked for 4 hours)
2 tablespoon lemon juice
2 tablespoons liquid coconut oil
1/3 cup agave
Water (1 used around 1/4 cup)

Cake:
2 large carrots, peeled and cut into small chunks
1 1/2 cups oat flour or buckwheat flour if you prefer it GF.
1 cup figs (Around 12 figs? I used figs because its less sweet and i love the crunch! But you can also use dates)
1/2 cup medjool dates (Around 7 dates)
1/2 cup desiccated coconut
1/2 teaspoon cinnamon

HERE’S HOW

Frosting: Process all ingredients until smooth, adding water bit by bit. I wanted the cream to be thick, if you want it thinner, add more waster. Put in a bowl and set aside.

Cake: Throw all ingredients in the food processor and pulse till it sticks together and turns dough like.
I had to split my mixture into 2 because my food processor was too small.

Assembly (just copied the text from Em’s page) : Press half the cake mix into the bottom of an adjustable spring-form pan, mine was about 6 inches. Then spread on about 1/3 of the frosting. Put it in the freezer until the layer of frosting is hard. Then press on the rest of the cake mix. I let it set in the fridge overnight, then frosted the whole thing, but you can do it right away if you want. Take it out of the pan and use the remaining frosting, cover with whatever garnishes you like.

* If there were a few things I would probably try the next time around
– Some carrots bits were a little chunky and I would probably try shredding the carrots before processing them with the rest of the ingredients
– Mixing bits of walnuts into the “dough” for that extra crunch.
– Evening out the measurement of dates and figs

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Overall , this cake was a success! Even my carnivorous siblings loved it =) Now, what are you waiting for? Head to the grocery store!

ps/ my frosting skills are still pretty amateur! But look past that and the cashew cream cheese is soooo darn addictive !

Mango Coconut Lime Tarts , Raw & Vegan

  IMG_20130417_164147 Gosh its been a really busy week! Morning shifts at work (so not a morning person:C) and planning for my bestie’s bachelorette night has kept me really occupied.

And when I’m too busy –> I don’t plan my meals –> I eat like crap –> I feel like crap. 😦 Story of my life. Does that happen to anyone else too?

Luckily, I managed to sneak in some time to make this lovely Raw Mango Coconut Lime Tart. Partly because the mangoes were on sale at the supermarket last week and I bought excessively. And partly because the weather in Singapore is EXTREMELYY HOT & HUMID and i was craving a refreshing sweet treat.

So here it is

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RAW MANGO COCONUT LIME TART
Raw, Vegan, GF. Makes 3 tarts

INGREDIENTS
CRUST
 1/2 cup desiccated coconut
1/2 cup cashew nuts
 1 cup medjool dates
pinch of salt

FILLING
1 1/2 cups ripe mango flesh
1/2 heaping cup of cashew
 1 tbs agave
1 tsp lime juice
 1 tbs coconut oil
pinch of salt

TOPPING
Desiccated coconut
Lime zest

HERE’S HOW:
 1) Blend all the crust ingredients and press it into cupcake moulds. I used muffin trays because i didn’t have cupcake moulds on hand. Also use cling wrap to line tray for easy removal later on.

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2) Leave your crusts in the freezer to harden.

3) In the meantime, process the filling. Taste as you go along and add a little more agave or mango if your mangoes aren’t that ripe. Pour mixture into your tarts. Leave in the freezer to harden.

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4) Serve chilled and top with lime zest and coconut!

Enjoy!

Raw chocolate truffles

IMG_20130414_102925I’m normally left with a alot of almond pulp after making my homemade almond milk, and its really wasteful to throw it away. Especially since raw food ingredients are pretty pricey in Singapore. Was inspired by Mr & Mrs Vegan to try out this raw chocolate truffle recipe. I adapted the recipe slightly and added in lucuma powder and coated it in a few different ways.

Its delicious and it only consists of FIVE ingredients! Guaranteed to satisfy your sweet tooth =)

RAW CHOCOLATE TRUFFLES

INGREDIENTS

For the truffles:
1 1/2 cups almond pulp
12 medjool dates (unpitted)
5 tsp of cacao powder
2 tsp of lucuma powder (you can substitute this with cacao too)
Pinch of salt

For coating
Cacao powder
Desiccated coconut
Crushed nuts

Raw choco truffles

HERE’S HOW
– Process all the ingredients together. The mixture should be moist and sticky
– Roll them into small balls and leave them in the freezer for around 10 – 15 min
– Coat ur truffles!
I made 5 different coatings // cacao powder/ desiccated coconut / raw chocolate sauce (forms a hardened shell around the truffle…you can scale down the chocolate sauce recipe from this post)/ cacao powder with raw chocolate sauce decoration / raw chocolate sauce & crushed nuts …this was my FAV!!

Personalise your own truffles!
Here are some other ingredients you can coat your truffles in – Maca powder (beautiful green!), hemp seeds, chia seeds, goji berries, chopped nuts, pink salt and orange/lemon zest or peel.

Have fun!

ps// Look out for the next post, where I’ll show another delicious way to use almond pulp! For now, I’m dead beat, good night!

Two cacao recipes! Chocolate heaven parfait and Choco banana

I was I chocolate heaven today. Made 2 delicious brunch items and enjoyed it ALL BY MYSELF! Honestly, how to share?

For the following 2 recipes, I used lots and lots of raw chocolate in its various forms – Cacao powder, cacao nibs and cacao butter. So let me share a little bit more about this amazing ingredient.

raw-cacao-powder

Cacao powder is basically RAW CHOCOLATE. It comes straight from the cacao beans in its unprocessed and unadulterated form. It is a nature superfood because it contains a wealth of nutrients and benefits for our body. Unfortunately, commercial chocolates have ripped cacao off most of its benefits. The process of making commercial chocolate involves processing cacao at a high temperature which kills the natural enzymes, antioxidants and nutrients. They also add in a chock full of calorie inducing ingredients like white sugar, milk, flavourings and saturated/hydrogenated fats.

Some benefits include:
– #1 source in magnesium among all superfoods. Magnesium is needed for oxygenating blood flow and is crucial for balancing the brain chemistry.
– Rich in the antioxidant flavonoids that promotes cardiovascular health and protects against toxins. It also helps improve blood circulation and blood pressure.
– Enhances mood, energy levels and acts as an anti-depressant. I can attest to this!
– Raises level of serotonin, a neurotransmitter that helps reduce PMS symptoms. Listen up ladies!
– Rich is sulphur which is required for building strong nails and hair.

Read more here and here. And conincidentally, Mr&Mrs Vegan also posted a post about Cacao!

Side effects of cacao:
Cacao is naturally a healthy ingredient but because cacao is a natural stimulant, we should not over indulge on it. There was once I had a greedy episode and ate TWO 90% pure cacao bars. My face and neck started to flush for over an hour and I felt like I was having a fever. I also felt light headed and dizzy; same feeling i get when i take those medication that makes you sleepy.

Chocolate heaven parfait

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Ingredients & How to

This parfait has a few layers so lets do it step by step

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Chocolate sauce layer
– 3 tbs Cacao powder
– 1 ½ tbs Cacao butter
– 1 tbs Lucuma powder (use additional cacao powder if you don’t have lucuma)
– ¼ cup Coconut oil
– 1 tsp Agave
Stir everything in a bowl till it turns into a smooth chocolate liquid. Do some taste tests in between and adjust accordingly. I personally like my chocolate bitter but if you don’t, add in more agave. Don’t put this in the fridge because it will solidify quickly. There are a few online recipes that omit cacao butter but I personally find that it makes a huge difference in the taste because it makes the chocolate more creamy.

Overnight chia pudding
– 2 tbs Chia seeds
– Nut milk (I used homemade almond milk)
– 1 tsp Cacao powder
I divided the chia pudding into 2 batches – one to make a “white” chia pudding, another to make a chocolately pudding. For the first container, use 1 tbs of chia seeds and stir in nut milk. For the second container, use the other tbs of chia seeds and stir in nut milk and cacao powder. Leave overnight. If you find that the mixture is too thick the next morning, simply stir in more milk.

Coconut cashew whipped cream (optional)
– ½ cup cashew soaked overnight
– ½ tbs of coconut oil
– 1 tsp agave
– A little bit of water
Process all ingredients in a food processor till the texture becomes like whipped cream. You may need to do this for a few minutes and keep scraping down the sides.

Fruits and toppings
– 1 banana
– 6 -7 chopped strawberries
– Cacao nibs
– And anything other toppings you desire!

Putting it together
I layered the parfait as follows, from bottom up:

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Layer 1 : Solid chocolate!I layered the bottom of the cup with chocolate sauce and them put it in the freezer because I wanted a hard chocolate base. Its like when you eat the cornetto ice cream and at the end of the cone, you find solid chocolate. LOVE THAT. Freeze for around 10 min.
Layer 2 : White chia pudding
Layer 3 : Chopped strawberries
Layer 4 : Chocolate chia pudding
Layer 5 : Sliced bananas. Top with cacao nibs, and drizzle with more chocolate sauce and whipped cream.

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** I also drizzled chocolate sauce in between each layer….XX=) FEAST!!!!

//

I still had a little raw chocolate sauce left but it wasn’t enough to use in another recipe. So I made one of my fav snacks.

choco banana

Chocolate banana crunch
Ingredients
– 1 banana (not too ripe because it needs to be firm)
– Raw chocolate sauce (see above)
– Cashew butter
– Cacao nibs
– Cashew coconut whipped cream (see above)
– Crushed pecansDSCN8537

Here’s how
1) Peel the banana and insert a stick through like a skewer
2) Put the banana on a plate and place in the freezer for around 10 – 15 min. It’ll be cold but not frozen =) This step is crucial as the chocolate sauce will turn solid when it touches the cold surface of the banana.
3) Coat with your remaining chocolate sauce and top with cashew butter, whipped cream, crushed pecans and cacao nibs.

Enjoy cold!

Raw sea salt caramel soft serve

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Today’s Day 3 of my #fullyraw April detox. Had a really physically exhausting day at work…but there’s nothing that a bowl of raw soft serve and  episode of The Office can’t fix!

Another lucuma powder recipe because its become my go-to ingredient for desserts!Here’s an easy one that can be whipped up in only 5 mins. raw sea salt caramel ice cream

Raw sea salt caramel soft serve

What you’ll need
2 frozen bananas
1 tsp lucuma powder
1 tbs cacao nibs
1 tbs raw cashew butter
Dash of sea salt
1 tsp cacao nibs and some pecan nuts for garnishing

Here’s how
Food process all the ingredients until everything binds together and becomes an “ice-cream” texture. Its that easy=))

Happy mid week!!

Lucuma Powder & Raw Chocolate Nut Butter Cups

I’m on a roll.

Two blog posts in one day! *pats myself on the back*
But honestly, Its really because I’m jet lagged and am forcing myself to get back to normal sleeping hours.. so I’ve decided to add a new entry haha. I actually have a long back log of recipes and content that I’ve been meaning to blog about but have always pushed it to “tomorrow”. But today I made Raw Chocolate Nut Butter Cups and I won’t let it backlog!

Used this recipe from My New Roots , one of my FAVOURITE blogs. Please check out Sarah’s blog if you haven’t already done so. Her recipes are not overly complicated and i love her style of writing. I substituted the Raw honey for Agave; and used raw cashew nut butter i got from Whole Foods. I also placed it in the freezer instead of the fridge. Only took around 10 min to harden! Took me less than 1/2 hour to make these.

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Anyway, been meaning to find a recipe to use the Lucuma Powder i got from Whole foods and Sarah answered my prayers. She does a great job explaining what Lucuma Powder is and its superfood like benefits. I’ve did some more research and here’s a summary of Lucuma Powder in easy peasy point form.lucuma fruit

(Above : Lucuma fruit. Looks a little like persimonns)

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Luccuma powder…
– Comes from the Lucuma fruit, a native fruit of Peru
– Is basically a flavouring. Tastes a little like maple. Other forms of Lucuma include pulp or dried slices.
– Is natrually sweet and low in GI. Suitable for people cutting down on sugar consumption.
– Is gluten-free.
– Is a superfood. High in beta-carotene, iron, fibre, zinc, vitamin B3, calcium and protein.
– Helps to thicken the food slightly
– Commonly added to beverages, smoothies, yogurt, granola, pudding , pastries and ICE CREAM. In fact, in many places, the lucuma ice cream flavour is more popular that chocolate or vanilla!
– Can be found in organic food shops like Four Seasons Organic, The Living Cafe, Eat Organic and the Real Food Grocer. (this is for Singapore only). Or you can purchase it on iherb.com

So do check out her blog and follow the recipe…i gaurantee you won’t regret it!!

In fact, I’m going to have one nut butter cup right now! WEEEE

// update: Check out another lucuma recipe here