Birthday Day today!
So I’m celebrating another year with another cake😉.
This cake is not very sweet, so if you like you can add maple syrup or agave to it. The rest is very simple to make; you just need a good blender and food proccessor.
INGREDIENTS:
For the crust:
12 dates pitted
1/3 cup dessicated coconut
1/3 cup almonds
1 cup walnuts
1/3 cup coconut oil melted
1 tbsp agave
For the cheesecake:
2 cups cashews, soaked overnight
450g mango, fresh or frozen
Juice of 1 lemon
6 dates, pitted
2 tbsp coconut oil, melted
400 g coconut cream
1 tbsp agave
PREPARATION:
- Place all ingredients for the crust in a food proccessor and blend until sticky playdough will form. Spread on a springform evenly and place in the freezer.
- In a high speed blender place all cheesecake’s ingredients and blend until smooth. Transfer to a crust and keep in the freezer overnight.
- If you wish you can decorate the cake with additional mango or chocolate sauce (I made mine by melting 4 pieces of dark chocolate with a splash of coconut milk).
Enjoy!
