This delicious and simple to make frozen rainbow pudding is a sure-win with all ages. Make variations with your favourite colourful fruit. Freezing ripe fruit for smoothies and raw recipes means nothing goes to waste!
2 cups nuts (cashew & some pecans)
1 cup dates
dash of: vanilla, nutmeg, sea salt
1 tbsp cinnamon
1-2 tbsp cream coconut
– place biscuit base ingredients in food processor.
– blend until mixture consistency is sticky and evenly blended.
-press a spoonful of the mixture into biscuit moulds.
-freeze for min one hour, on a tray.
RAINBOW FRUIT TOPPING
1.25 cup blueberries (can use frozen)
1.25 cup strawberries (can use frozen)
1.25 cup mango (can use frozen)
– blend blueberries well and pour over nutty base.
– wait till frozen.
– repeat with each layer
FREEZE & SERVE
Serve or store in airtight container in freezer. Keeps in freezer for 4 weeks +.