Ingredients of crust:
1/2 cup raw walnuts(soaked for 4 hrs)
1/2 cup raw almonds(soak 8 over night)
1/2 cup macadamia nuts (no soaking required )
1/3 mixed seeds (soaked 4 hours)
1/2 cup fresh coconut fresh
1/2 cup dates -pitted
1 mango cube and set aside
some dry rose petals Â for decoration on top of the cream.
*Use Dehydrator on all the nuts ,seeds, and coconut meat.
If you don’t have a dehydrator it can be done using the warm setting on your oven, though highly energy inefficient.*
or Drained the soaked nuts ,seeds. Here~~you can also use sun method ………”Bake” all nuts under the hot SUN .need 2-3 days time for ” SUN Bake”
Put the dates and nuts , old coconut meat except mixed seeds in the food processor and process until it as format into chunks avoid over process !
After processed mixed all seeds so it’s even sticks all together in the
bottom of the cake mould and press until gets firm , set aside or refrigerate.
3 cup of raw cashews (soaked 4 hrs in pure filtered water)
1/3 cup of organic agave nectar (any sweetness of your choice)
3 lemon juice and rinds
1/2 cup 0r 1/3 cup of coconut water for thicker consistency
1/3 cup of coconut oil
2 tsp of vanilla extract
pinch of natural sea salt
Place all the ingredients in the processor and blend until a thick nice smooth creamy texture.
Pour 1/2 the cream on the nuts base add in all cube mango on top of the cream,
pour again the remain cheese cream to cover all the mango cube .
Decorate with dry rose petals on top of the cream cheese.
Place into the freeze for few hours to set.One it’s set, the cheese cake can be
move to stored in the fridge until ready to eat.
Wet knife after each of the slice .
Copyright 2011 Veganlogy