Ingredients
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For the crust
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120 g Cashews
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120 g Almonds
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2 Medjool dates
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1 tsp cinnamon
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1.42 g Salt1/4 tsp
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For the vegan layer
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2 c Cashews
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120 ml Coconut milk
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60 ml Coconut oil
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80 ml Maple syrup
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2 tbsp Lemon juice
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2 Vanilla powder
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2 c Mango
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2 c Strawberries
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1.42 g Beetroot powder1/4 tsp
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0.5 tsp Turmeric
Directions
Desserts are a very important part of the dishes that every woman prepares. There are always moments that deserve a piece of delicious cake. Most of my recipes are desserts. I love being able to afford to taste something sweet that’s also good for my health. Another important thing to keep in mind while eating desserts is to be careful with the amount of sugar you consume. People often abuse the sugar. Since I stopped eating refined sugar, I don’t feel the need to eat it and desserts with it even make me feel sick and heavy. The body learns only when you give it the right foods. Otherwise it gets used to bad foods and starts craving them.
For some time now I have been thinking about a vegan cake recipe with mango 🥭 and strawberries 🍓. It’s hard to write down every single idea of mine, but I try. And why not let yourself celebrate the last summer days with your loved one by enjoying a homemade vegan cake !? 🙂
Steps
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1
Done
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It is very important that the cashews are soaked in cold water from the night before. |
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2
Done
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Put the almonds in a blender. For the crust I use a Nutri ninja blender. Blend until you get a flour mixture. |
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3
Done
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Add the remaining nuts and salt to the almonds. Blend until a crumbly mixture is obtained. Be careful not to overdo the blending, if your blender is powerful, it will become a creamy mixture. We don't want that to happen. |
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4
Done
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Add the coconut oil and the dates. Blend again. |
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5
Done
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Grease a form with a removable bottom of size 15 cm in diameter with some coconut oil. |
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6
Done
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Pour the prepared batter mixture into the bowl and press it with your hands until you form a flat crust. The mixture itself should stick well. |
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7
Done
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Cover with foil and put in the freezer while you prepare the rest of the cheesecake. |
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8
Done
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Pour the water from the soaked cashews and wash it in a colander. |
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9
Done
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Put the cashews and all the ingredients for the cream except the fruit, the red beet powder and the turmeric in a blender. We will add them at the end. Blend until smooth. |
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10
Done
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Pour half of the mixture into another bowl. Set it aside. |
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11
Done
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Carefully pour the strawberry cream over the crust and wrap again in foil and put in the freezer to firm the strawberry cream. |
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12
Done
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Wash the blender so that the second mixture does not turn red. Return the cream to the cleaned blender and add the turmeric and mango. Blend until you get an orange cream. |
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13
Done
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Pour the mango cream over the cheesecake, wrap it again in foil and put it in the freezer for at least 6 hours to harden. For best results, let it sit overnight. Just before you cut it, you can take it out in the fridge to ease off. |
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14
Done
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Decorate with fruit of your choice. I used figs and vegan Raffaello balls with strawberries. They uniquely complemented the cake not only in appearance but also in taste. The recipe for them can be found here |
