5 tbsp Coconut Oil (room temp or liquid)
6 tbsp freshly squeezed Lemon Juice
6 tbsp Agave, maple syrup or honey
1 tsp pure Vanilla Extract
1/4 tsp Salt
1 1/2 cups soaked and drained raw Cashews (soak overnight or boil in water for 15 minutes)
Place all ingredients in a blender til smooth. Divide 1 1/4 cup and set aside.
remainder of the top white layer mixture (not the 1 1/4 cup you set aside)
1 cup Mango
1 1/2 tsp Turmeric
1/2 tsp Cinnamon
Blend all ingredients until smooth and set aside 1 1/4 cup.
remainder of the yellow mixture (not the 1 1/4 cup you set aside)
1 tbsp Agave, maple syrup or honey
1 cup soft dried Apricots
2 tbsp Coconut Oil
1 tbsp Lemon Juice
1 tsp Cinnamon
1 1/2 large Carrots cut (not pictured above because I had a blooper moment and was making this on the fly...true story ya'll)
Blend listed ingredients until smooth.
Remove from freezer after 30 minutes and pour yellow mixture in the pan and chill for another 30 minutes.
Remove once more and pour in your top white layer and chill in freezer overnight or for 5-6 hours.
All pictures used in this blog were taken and are courtesy of YB Cakes and More
Printable recipe card here