- 1 cup Almonds
- 3/4 cup Shredded Coconut
- 1 cup Soaked* Pitted Dates
In a high speed blender or food processor add almonds and coconut. Blend on high until there are no visible chunks. Add dates. Blend until evenly combined. Scoop into a round 9″ cake pan. Using a spatula spread to make a uniform crust.
- 2 cups Soaked* Raw Cashews or Roasted Unsalted Cashews if you can’t find raw.
- 3/4 cup Maple Syrup or Agave Nectar if you want to make this recipe raw.
- 1 can CREAM ONLY Full Fat Coconut Milk
- 1 Juiced Lemon
- 2 tsp Vanilla Extract
- 1/2 tsp Salt
To get only the cream from the can of Full Fat Coconut Milk let it sit in the fridge for an hour of two. With out shaking the can open it. I repeat do not shake the can!!! All the cream will be thick and have settled to the top. Scoop out the cream and leave the thin clear coconut water behind. Save it for adding to a smoothie later. Add all ingredients to a high speed blender blend on high until creamy. Pour into 9″ cake pan. Place in freezer to set for at least 4 hours or leave in the fridge over night.
- 2/3 cup Cold Water
- 1/4 cup Cane Sugar
- 1/4 cup Corn Starch
- 3 medium Cubed Mangos
In a small sauce pot continually whisk together the first 3 ingredients over medium-high heat. Once it becomes thick reduce to medium-low heat. Add mangos. Use a spatula to mix together. Let simmer stirring occasionally for 5-10 minutes. Set aside to cool.
Once the mango topping is fully cooled you can put it on top of your “cheese” cake or you can choose to add it to each slice. I prefer to cut the cake and then top each slice as it is served.
Warning this “cheese” cake will want to melt so be sure to keep it in the fridge unless you are serving it. As pretty as it is it will quickly turn into a soupy mess if left out!
Soaked* When something needs to be soaked for a recipe there are three ways you can choose to do this. All three ways have similar beginnings. You start by puting what you need soaked into a bowl or pot. Then fill the bowl with water so what you are soaking is fully submerged. Make sure to add approximately 3cm or 1″ extra water. So when what you are soaking expands it will have room to expand in the water.
- Option 1 uses a bowl. Now that your bowl is filled and ready to go cover it and leave it to sit over night.
- Option 2 also uses a bowl. Instead of just using water straight out of the tap use boiling water. Cover the bowl with a lid or a thick towel. Let it sit for 2-4 hours until it is fork tender.
- Option 2 uses a pot. Once the pot is ready, set it on the stove and get the water boiling. Let it boil until what you need soaked becomes fork tender. Remove from heat. Strain the water. Let it cool.