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Dessert  /  February 9, 2020

RAW MANGO CHEESECAKE

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:

  1. 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.
  2. In a high speed blender place all cheesecake’s ingredients and blend until smooth. Transfer to a crust and keep in the freezer overnight.
  3. 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!

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SIMPLE LENTIL CURRY
GRAM CREPE WITH AVOCADO AND MUSHROOMS

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