Sunday, July 9, 2017

Dairy-Free Mango Raspberry Cheesecake

There is a total of one hour of prep that is broken up between freezing times.. and 4 hours of freezing.





Ingredients:

Crust:
1 1/2 cups dates
1 1/2 cups coconut flakes
1 cup almond flour
Pinch of salt.

The filling:
1 cup coconut cream
2 pounds of cashews (2 1/2 cups, 1 1/2 cups, 1 1/2 cups)
1 1/8 cups maple syrup (1/2 cup, 5 Tbsp, 5 Tbsp)
15 Tbsp coconut oil (5 Tbsp,  5 Tbsp, 5 Tbsp)
2 1/4 cups frozen mangos
2 1/4 cups frozen raspberries
1 tsp turmeric

Directions:

Crust:
In a food processor, chop the dates, coconut flakes, almond flour, and salt until blended. Press into a parchment lined 9x13 cake pan. Freeze for 30 minutes.

Layer 1:
Blend together the coconut cream, 2 1/2 cups cashews, 1/2 cup maple syrup, 5 Tbsp coconut oil. Blend well and pour over crust. Freeze for 30 minutes.

Layer 2:
Blend together the mango, 1 1/2 cups cashews, 5 Tbsp maple syrup, 5 Tbsp coconut oil, and the turmeric. Blend well and pour over 1st layer. Freeze for 30 minutes.

Layer 3:
Blend together the raspberries, 1 1/2 cups cashews, 5 Tbsp maple syrup, and 5 Tbsp coconut oil. Blend well and pour over 2nd layer. Freeze for 30 minutes.

Flip the pan over onto a cutting board and remove the parchment paper. Flip the cheesecake over on it's crust. Cut and serve.

I got the recipe from this video (<--- click there for the video), substituted raspberries for the dragon fruit,  and adjusted it for a 9×13 cake pan..

Let me know if you try this!!



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