Indulge in the tropical flavors of raspberry, mango, and lime with this vegan and grain-free cheesecake. Creamy cashew filling layered with vibrant fruit makes for a refreshing and satisfying dessert.
Ingredients: 1 cup raw cashews, soaked overnight. 1/2 cup coconut cream. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1/2 cup raspberries. 1/2 cup diced mango. Zest and juice of 1 lime. 1 cup almond meal. 1/4 cup dates, pitted. 2 tbsp shredded coconut.
Instructions: Mix almond meal, dates, and shredded coconut in a food processor until everything is well mixed. Making the crust, press the mixture into the bottom of a cake pan that has been lined. Soak cashews in water, then add coconut cream, maple syrup, and melted coconut oil. Blend until smooth. Put half of the mix on top of the crust. To the rest of the mixture in the blender, add the raspberries and blend until the mixture is smooth. On top of the first layer in the cake tin, pour the raspberry mixture. Mix lime zest and juice with diced mango in a bowl. On top of the raspberry layer, put the mango. Put it in the freezer for at least four hours, or until it sets. Take it out of the pan, cut it up, and serve once it's set.
Prep Time: 20 minutes
Cook Time: 0 minutes
Pondok Pesantren Modern Darus-Sholihin Depok
