Today please welcome Tess Challis!
I’m so excited to have Tess Challis here on the blog today! Tess is a four-time cookbook author, wellness coach, vegan caterer and healthy eating educator. Many of you are already familiar with Tess’s site, Radiant Health, Inner Wealth, where she shares tips about a healthy vegan diet, cooking techniques, yummy recipes and more. In fact, over a year ago, Janet (whom you’ll meet in a future guest post!) asked me to interview Tess for my “Six Degrees” series. That post is currently in the works, but today, you can you can get a sense of the woman herself and this fabulous recipe!
Tess and I have never actually met, but I look forward to the day that we do (but let’s make it your home town, Tess, rather than this winter wasteland that is Toronto right now!). Despite how busy she is, she always manages to exude an air of calm, happiness and warmth. All the qualities you’d want in a wellness coach! Plus yummy, whole-foods recipes like this mango pie. Thanks so much, Tess!
This pie is the embodiment of love. With mango season coming up soon, you’ll be in heaven when you try this nourishing, flavorful creation! Can you believe that it’s sweetened only with whole fruits? You’ll have to try it for yourself to believe something this delicious is also so healthy!
Divine Mango Pie
by Tess Challis (from Radiant Health Inner Wealth)
Crust of Love:
1 cup (240ml) raw almonds
1 cup (240 ml) shredded dried coconut
1/2 cup (120 ml) tightly packed chopped, pitted dates
1/4 tsp fine sea salt
Filling Way Too Good:
1 -1/4 cups (300 ml) dried mango, chopped (with sharp scissors) and soaked in water for 15 minutes, then drained
3 cups (720 ml) chopped fresh mango (peeled)
Over the Top:
2 cups (480 ml) thinly sliced fresh strawberries or other berries [photo shows blackberries]
If you haven’t yet soaked the dried mango, place in a bowl and cover completely with water. Set aside.
Blend the almonds in a food processor until crumbly. Add the coconut, dates and salt and process until very well combined. However, don’t over-blend as you will want to retain some of the original texture of the ingredients. Evenly distribute the mixture into an ungreased 9-inch pie pan. Press firmly to make a crust on the bottom and 1½ inches up around the sides. Place it in the freezer until the filling is ready.
Drain the dried mango and blend for about a minute in a clean food processor. Add the fresh mango and blend very well, using a rubber spatula to scrape down the insides of the food processor as needed. Keep on a-blendin’ until totally smooth. It may take a while!
Remove the crust from the arctic circle. Spoon the filling into it. Cover and refrigerate for several hours.
Before serving, decorate the top of the pie evenly with the sliced strawberries. This will store, tightly covered and refrigerated, for about 3 days.
Suitable for: ACD Maintenance only; sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, yeast-free, vegan.
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Tess Challis is an author, vegan chef, and wellness coach. Tess began her holistic health journey in her late teens. After a lifetime of numerous health ailments (severe acne, obesity, strep throat, constant illnesses, anxiety, and depression), she found that a healthy plant-based diet along with an inner wellness regime of meditation, affirmations, and visualization made a world of difference. In 1994, she began sharing this knowledge through cooking instruction, meditation classes, workshops, and coaching.
Tess’s books include Radiant Health, Inner Wealth, The Two-Week Wellness Solution, and Radiance 4 Life. Her newest book, Get Waisted: 100 Addictively Delicious Plant-Based Entrées, was co-authored by Dr. Mary Clifton.
Tess lives in Bradenton, Florida with her husband Carl (head chef at ionie) and daughter Alethea (Alethea, Vegan Kid Chef). So, what you’re basically dealing with here is a vegan gang—except they only threaten to kill you with kindness and delicious flavors.