Raw Vegan Mango Banana Cheesecake:
Crust:
2 cups almonds (soaked for a few hours)
1 cup walnuts
2/3 cup dates
1 teaspoon agave
1 teaspoon coconut oil
Method: blend together in a food processor until it becomes a mold-able, sticky texture. Line the bottom of your cake dish with parchment paper/non-stick paper and then place the mixture inside, fixing it at the bottom and the sides of the dish. The parchment paper just ensures that you can get the cake out of this dish without breaking it.
This should be refrigerated for 2-3 hours to allow time for it to harden.
Mango Banana Filling:
2 cups cashews (soaked for 1-2hours)
1 mango
1 banana
a drizzle of coconut milk
1/2 cup coconut oil ( I know this is a lot! But if you want to make a cheesecake that will set in the fridge as opposed to the freezer upping the oil is necessary)
2-3 tablespoons of agave
Method:
Put all ingredients inside your blender/food processor and blend until the cashew nuts become fine.
Don’t forget a taste test either - because this stuff is naughty.
Pour it onto your preset base, smooth it out and leave it to set for several hours before serving ( I know! I found it hard to wait too).
Garnish it with topping of your choice - blackberries and date syrup were mine, somehow seemed appropriate!
Hope you guys like it! Give me feedback please <3
beautifulpicturesofhealthyfood:
Vegan Banana Split Popsicles…RECIPE
Strawberry Cereal Milk Pop by Bitter-Sweet- on Flickr.
noms
the real apple bottom.
homemade blackberry ice cream: recipe here
blueberry streusel scone: recipe here
fresh blueberry shortcake: recipe here
