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Yield: 8 servings

Prep time: 10 minutes

Total time: 10 minutes

Ingredients:

Base:

· 3/4 cups (150g) almond almonds

· 6 medjool dates

· 1 tbsp coconut oil

· 1 pinch of salt

"Cheese":

· 1 cup (200g) cashew nuts

· 4 tbsp coconut oil

· 1/2 cup coconut milk

· 3 tbsp lemon juice

· 1 tsp vanilla extract

· 3 tbps maple syrup

Instructions:

  1. To prepare the base, put the ingredients for the base into the food processor and pulse until it forms a crumbly texture. The reason for using coconut oil is that it solidifies at temperatures below 25°C (75°F) and this small amount of oil is already enough to hold the crust together. If you overmix the mixture will turn into almond butter which is not what we want for this.

  2. Place a piece of baking paper into a 20cm non stick springform cake tin, or large enough to hold all the mixture and press the crust mixture. Put the tray in a fridge.

  3. To make the "cheese" soak the cashews in luke warm water for about 4-6 hours or overnight to soften them. Once the cashews are softened sieve them and pour any excess water. (Soaking softens the cashews.

  4. Add the cashews into a food processor and blend at maximum speed until it is as creamy as you want it, continue to add all the “cheese” ingredients into a food processor and blend, the more maple syrup used, the sweeter it will be. Spread it on top of the crust and set into the freezer. Depending on the temperature setting it will take 2-5 hours to set.

  5. After 3 hours or until you see that the "cheese" has set add mango puree (one mango blended into a food processor) on top of the "cheese" cake and set back into the freezer for another 1-2 hours.

  6. Simply push them through the ring and either put them in a large air tight container and store for later use or put on the counter top to thaw for 30-60 minutes and serve them freshly made.

  7. Once taken out they keep well in the fridge for up to a week in an airtight container. I wouldn't recommend keeping them outside at room temperature for longer than two days because they end up melting and not tasting great.