Mango coconut cream pie

This dessert doesn’t have much eye appeal, but it’s yummy and very healthy.The cashews and chia seeds contain protein, calcium, iron, and essential fatty acids. We used coconut cream and diluted 50:50 with water to make coconut milk. You could even serve this dish with your morning porridge or muesli.

1 cup of cashews, soaked, rinsed and strained
1/4 chia seeds (to make 1/2 cup chia seed meal)
1/4 cup coconut oil, liquified
1/4 cup raw honey or coconut sugar
2/3 cup coconut milk
1 mango, sliced
1 Tbsp lemon juice
1 Tbsp vanilla extract

  1. Soak the cashew nuts for at least 3 hours beforehand.
  2. Grind the chia seeds in a coffee grinder, or similar, to make chia seed meal.
  3. Add all of the ingredients to a food processor and puree.
  4. Pour the mixture into a pie dish and refrigerate overnight or at least 8 hours.

Serve with fresh fruit.


Australian rocky road

This rocky road has Australian touches with macadamias and dried mango. It is traditionally made with melted chocolate, marshmallows and nuts. It’s easy to adapt rocky road – for my mum’s 60th, I left out the nuts, and used her favourite chocolate bars chopped up – one polly waffle and one turkish delight– and melted cooking chocolate to bind it all together. You could use your favourite chocolate bar, small jubes, glazed cherries or even dried cranberries to add some Christmas spirit.

Only add the mint if it’s fresh – at the moment our herbs are the only thing edible in our garden!

This is an easy version to remember – it’s all m’s – macadamias, marshmallows, mango, and mint. Of course you aren’t going to forget the chocolate are you?

200g dark cooking chocolate
50g dried mango
50g macadamia
50g mini marshmallows
sprig of mint (optional)

  1. Melt the chocolate.
  2. Line a tray with aluminum foil.
  3. Dice the dried mango.
  4. Place the macadamia halves in a plastic bag and break up into smaller pieces with the side of a mallet.
  5. If using, chop the mint finely.
  6. Combine the mango, macadamias, marshmallows and mint.
  7. Mix in the melted chocolate and pour over the tray to set in the fridge.
  8. Leave for about 1 hour or till set and then take out of the fridge and break up into bite size pieces.

I’d love to rename this dish “stormy street” in honour of the stormy weather we’ve been having lately. It’s not really ideal as a summer dish when most of the storms hit Brisbane, so eat it now straight from the fridge, otherwise you’ll put chocolate finger prints everywhere!