Coconut Vanilla Mango Granola (Vegan)

I don't have a car. I can't remember if I've shared that fun fact on the blog before, but now you know. I sold my little hatchback just over a year ago now. Nine days out of ten I don't miss it. It's definitely cheaper not having to worry about paying for gas or car insurance or general maintenance. And I definitely live my life much differently now. 

I love how on Saturday mornings I walk the three and a half miles to the farmer's market to buy local produce, knowing that I'm leaving a minimal carbon footprint. I love my mile walk to and from work each day. I love how walking everywhere forcing me to slow down. It forces me to stop and smell the roses and notice things I never would have noticed before. I think it's good for the soul to go for a long walk with no ipod blasting your ear drums. I think it's good to give yourself time with well, yourself, to just listen to the thoughts bouncing around in your head. We don't do enough of that these days.

I was inspired to make this granola yesterday when I walked to our local natural food store, Mountain Mama's. In their bulk section they had some Vanilla Macaroon granola that looked and sounded delicious. I decided to make my own version and add some fruit to it. So I began searching the store for tasty ingredients. About an hour later I was cursing myself for getting so inspired to buy what ended up being twenty pounds of ingredients (for other recipes, too). Let me tell ya, walking three miles back from the store both up and downhill with twenty pounds on your back is a great workout. My legs are still a little sore. 

This granola features two different type of oats: old fashioned and barley flakes. It also has ground flax seed, sliced almonds and giant shreds of coconut creating a wonderfully hearty breakfast. Enjoy it with almond milk or use it to top your next smoothie bowl.

Coconut Vanilla Mango Granola

• 2 Tablespoons Coconut Oil
• 2 Tablespoons Agave Nectar
• Seeds from 1 Vanilla Bean 
• 1 Cup Old Fashioned Oats
• 1 Cup Barley Flakes
• 1/2 Cup Sliced Almonds
• 3 Tablespoons Ground Flax Seed
• 1/2 Cup Unsweetened Coconut Flakes
• 1/4 Cup Unsweetened Dried Mango, Finely Chopped

Makes approximately 4 cups.

Preheat oven to 275 degrees. In a large bowl, combine coconut oil, agave and vanilla. Add in the rest of the ingredients, mixing until it's fully coated by the oil mixture. Spread the granola onto a cookie sheet in a thin layer. Place in the oven and bake for approximately one hour, stirring occasionally. Once the granola looks evenly toasted, remove from oven and allow to cool. It will get crunchier as it cools. Consume once it has cooled and store any extra in a mason jar at room temperature. As always, be sure to enjoy.

What's your favorite granola flavor?

Raw Mango Fruit Tarts (Vegan, Gluten Free)

Have you guys met Em over at This Rawsome Vegan Life? I haven't either, but I always leave her blog drooling with a brain full of new ideas. These fruit tarts were inspired by her recent post Just the Bare Fruit. In an attempt to keep my sweet tooth in check, I try to only have raw desserts (I said try!). They're sweet enough to sooth my cravings, but are usually chock full of nutrients so that I feel satisfied after indulging, not reaching for another cookie. 

These tarts are so easy to make it's almost laughable, yet you'll leave your friends and family impressed, with a full serving of fruit and no sugar high. The mango is pureed with chia seeds to give it an almost custard-like consistency. The crust is nothing but fruit and a few nuts for texture. From there you can get as creative as you like, topping it with whatever strikes your fancy. Since I had strawberries, blackberries and shredded coconut on hand, that's what I used. But you can use whatever fruit you'd like. You could also garnish it with lemon or lime zest, chocolate shavings, goji berries....the list is endless. 

Apart from making a custard out of mango and chia seeds, another cool trick I figured out is using mason jar lids as mini spring form pans for the crust. Just press the fruit and nut mixture into the lid and place in the refrigerator for 10-15 minutes to set. Then pop up the bottom of the lid and peel off the crust. Viola! A perfectly circular base for your tarts!

Raw Mango Fruit Tarts

Inspired by: This Rawsome Vegan Life

Makes 4 Tarts.

For the Mango Custard:

• 2 Ripe Mangoes, peeled and pitted
• 2 Tablespoon Chia Seeds
• 1 inch Fresh Ginger, grated

Place all the ingredients in a food processor and pulse until a smooth consistency is reached, about one minute. Transfer to a bowl and refrigerate. Clean and dry food processor for the next step.

For the Crust:

• 1 Cup Dates, pitted
• 1/2 Cup Dried Apricots or Figs
• 1/2 Cup Raw Pecans, Cashews, Mac Nuts, or whatever other nut you fancy
• Pinch of Sea Salt

Place all the ingredients in the food processor and pulse until it starts to create a sticky consistency and all the pieces are a uniform size. Press the mixture firmly into the mason jar lids (or whatever you decided to use), splitting the mixture evenly between the four lids, creating a smooth and even layer. You can either make a flat layer or press the mixture onto the sides to create more of a pie crust, both methods work. Place crusts into the refrigerator to set. 

While the custard and the crust are setting, prepare your garnishes. Slice any fruit, shave any chocolate, whatever you need to do. After about 10 minutes, or once you're done with your preparations, pull the crusts from the refrigerator and pop them out from the mason jars. Next, take out the mango custard and spoon it onto the crusts, splitting it evenly between the four crusts. Finally, garnish your tarts however you like. Take a step back, admire your beautiful creation. Serve and consume with a smile.

Do you guys have any fun plans for the weekend?

It's supposed to be warm and sunny here. I'm psyched!

Mango Ginger Coconut Ice Cream (Vegan)

Looking for something refreshing, cool and creamy that you don't need to feel guilty about? Look no further! This "ice cream" takes all of five minutes to make and it doesn't require an ice cream maker.

Mango Ginger Coconut Ice Cream

• 1 Heaping Cup of Frozen Mango, chopped
• 1/2 Cup of Full Fat Coconut Milk
• 1 Teaspoon Agave (or to taste)
• 1 Teaspoon Freshly Grated Ginger (or to taste)

Place all ingredients in a food processor. Mix the ingredients together, I like using the "cream" setting. Continue mixing until the desired consistency is reached. I find that I like it better with a few mango bits left intact or you can add some mango bits on top as a garnish. Serve immediately for a soft-serve consistency or freeze for a firmer texture. If you do put it in the freezer, I find it's best to take it out a few minutes before serving to allow it to soften slightly. Enjoy!

What's your favorite flavor of ice cream? Do you prefer fruity or chocolate-y?

Peace & Love,

Joy