mango pudding cups

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The weather in Toronto the past couple days (and for the next couple) freaks me out. And not in a good way.

Sure, the heat has been turned up and we’ve been granted another week of hot weather, summer clothing and cool drinks. We can push the thoughts of winter a little further into our minds and soak up the warmth of the sun as we lounge in the parks and linger on patios. The part of me that’s always cold LOVED this!

But guys, it’s just not meant to be this way. I don’t know about you, but thoughts of climate change, global warming and environmental destruction keep me up at night. I remember taking courses in school discussing the social evolution of humans and how we are programmed to consume. That coupled with a class on the science of climate change was enough to buy me 4 months of sleepless nights. The weather this week has been a reminder of how scary what we are doing to this world is. Were the temperatures Toronto experienced 100% due to our changing climate? Maybe, maybe not. But it’s these little blips, little nudges to the gut that really remind why I went vegan in the first place.

I don’t like being reminded of these global crises but I do welcome the renewed passion and inspiration it brings. I went vegan because I believe in compassion. Compassion is a big word that I believe encompasses many things:

Compassion for animals

Compassion for my body and my health

Compassion for the environment

and Compassion for all others (think food politics and the benefits of living in a cleaner, greener world!)

Eating a vegan, plant-based diet isn’t the absolute solution and goodness knows it has it’s own problems. I love knowing though that my food choices at each meal promote compassion and reduce suffering. Each choice we make has the potential to do good or cause harm. Let’s try and remember this as we bask in the final rays of the summer.

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And with that, here is a bright and sunny recipe to celebrate the last (well hopefully) of the summer sun. I was inspired by these Snack Pack Vegan Cheesecakes by Lisa at Vegan Culinary Crusade. I loved the layers, the portability, the adorable presentation and just had to make a version of my own! I opted to use mango and strawberries to match the sunny weather, but any fruit could be used!

These cups are loaded with healthy fats and fresh fruit and would make a wonderful snack or dessert any time of day.

So let’s remember our responsibilities to each other and this wonderful planet we live on and celebrate compassion while we eat delicious mango pudding cups shall we?

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Mango Pudding Cups (Vegan, Gluten-free, Sugar-free, Paleo, Raw, SCD option)

Ingredients (4-6 snack cups)

Fruit Bottom:

  • 2 large strawberries, chopped
  • 1/4 cup chopped mango

Filling:

  • 1/2 cup cashews
  • 3/4 cup chopped mango
  • 3 tbsp almond milk
  • 1 tbsp coconut oil, melted
  • 1/2 tsp vanilla
  • 1/8 tsp cinnamon
  • 1/16 tsp nutmeg

Crumble Topping:

  • 1/4 cup almonds
  • 2 tbsp coconut flakes
  • 1 tbsp liquid sweetener

Instructions

Muddle with a mortar and pestle or roughly puree in a mini food processor.

Grind cashews until a fine powder in a mini food processor , then add in the rest of the ingredients except coconut oil and process until smooth. Then add in the melted coconut oil and process until incorporated.

Process almond and coconut flakes until finely ground then add in the sweetener and pulse until you get a crumble that sticks together.

Layer it up! Start with putting a couple spoonfuls of the fruit in the bottom of each of your jars. Then layer on the filling and finally top with the crumble topping. You will probably have more crumble topping than you need so save the extra to top a smoothie with!

14 thoughts on “mango pudding cups

  1. Hi there! My name is Jessica, and I run a food blog called Floptimism. Every week, I write a Weekend Wrap-Up where I share some of my favorite blog posts, recipes, and articles from the past week. I absolutely fell in love with these pudding cups and wanted to let you know that I featured them this week. If you’re interested, I’ve left the link below. Thank you for such a creative recipe, and I hope you have a great rest of your weekend!

    http://www.floptimism.com/2013/09/weekend-wrap-up-pb-chocolate.html

  2. Although I don’t mind warmer winters one bit, I do fear the reason why temperatures are rising. Honestly, I’d rather just skip out to Hawaii for those cozy climates in January. Your pudding actually reminds me of that, since I ate tons of mangoes there last time. I can’t think of a more perfect treat!

  3. Beautiful, thoughtful post. And a dessert that I would love by my favourite Gabby inspired by a dessert I would love by my favourite Lisa? It may be 11C here in Toronto right now, an insane cry from the 33C it probably was two days ago when you wrote this, but all I feel is happiness that you are in my life. Together, we’ll get through winter. x

  4. I agree my friend how can we ignore it when in a couple of years, the temperatures may have completely gone haywire? It’s worrying… :(
    But on a nicer note, this mango dessert looks so refreshing! :)

    Cheers
    Choc Chip Uru

  5. You are so right! It is scary how we are completely destroying the environment and even more scary how most people don’t really seem to care. Being more compassionate to myself and to the environment are definitely big goals for mine in my 30s and it’s refreshing to see other people on the same page.

    Speaking of refreshing, these pudding cups look delicious! I love mango and the fruit bottom is genius! It’s like those yogurt cups you get in the store except not filled with gross stuff and is beautiful to look at and fresh and delicious! Lovely recipe!

  6. Mmmm this sounds like a great breakfast idea =)

    As for the weather… I find over the years I’ve been having more of a hard time getting excited about the shift in patterns. For instance, winter 2 years ago (not this past one, but the one before) was insanely warm, with hardly any snow or cold. And part of me was excited as I don’t like the cold and snow… but a bigger part of me knew it just wasn’t right. All we can do is try to do our part to make the world a better place.

  7. Great recipe Gabby! I’m not sure how I feel about this weather either. I’m always cold too so I bask in the summer sun but it’s supposed to be fall weather now (which my recipes clearly reflect) and yet I’m in a t-shirt and shorts? We must be doing something to cause this…

  8. I admit to loving the hot weather with nary a thought about its possible causes…in my defense, I lived in Austin this year, and then there wasn’t really much of a summer in Regina or Toronto. I’m with you on the compassion, and a nice thing about living here is I drive way less, so that’s a small win. :) Also the mango cup looks great, I’ve been hankering for some fruity desserts lately!

  9. Have to agree with you. I’d like to pretend all is well, but the weather over the past several years has been just…off. It would be pretty hard to deny the impact we humans have had on the earth and environment.

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