Raw Mango Chocolate Bon Bons - Dairy and Gluten Free

These bon bons are a triple delight with a mango layer, vanilla cashew layer and chocolate layer. They require bon bon molds or ice cube molds to make. However, you can easily make a triple mango "ice cream" cake out of this recipe by using a pie pan or an 8 inch spring form pan. How fun!!!

* If using this recipe for a "cake", you'll want to start with the chocolate layer first, the vanilla layer second and the mango layer last.

Mango Topper

12 oz frozen mango, thawed
1 small banana, really ripe
1 tablespoon coconut oil, melted (optional)
Pinch stevia or honey to taste

Place all ingredients in a food processor, and puree until smooth. Pour into molds filling only 1/3 of the mold. Chill in freezer to set.

Vanilla Filling
2 cups cashews
1/2 cup raw honey
One lemon, juiced
1/2 teaspoon vanilla extract

In a food processor, process cashews until finely ground. Add remaining ingredients until smooth. Once mango layer is set, carefully fill another 1/3 of the mold with the vanilla filling. Place in freezer to set.

Chocolate Crust

1 1/2 cup almonds or almond flour
7 large pitted dates
3 tablespoons cocoa powder
1/4 teaspoon sea salt
1/2 teaspoon vanilla extract

If using whole almonds, grind them in a food processor until finely ground. Add remaining ingredients to almond flour and process into a dough. Add a tiny bit of water if dough is too dry. Once vanilla layer is set, carefully fill the remaining 1/3 of the mold with the chocolate crust layer. Place in freezer to set.

Once chocolate layer is set, remove from freezer. Let stand a few minutes to soften and carefully remove from molds. Serve immediately or place back in freezer until ready to eat. Will keep in freezer for 2-4 weeks.