Ingredients of crust:
1 cup raw almonds(soak 8 over night)
1 cup macadamia nuts (no soaking required )
1/3 mixed seeds , flax seeds.pumpkin ,sunflower seeds(soaked 2 hours)
1/2 cup fresh coconut meat
1/2 cup dates – pitted
1 mango cube and set aside
*Dehydrator all the nuts ,seeds, and coconut meat.
If you dont have a dehydrator it can be done using the warm setting on your oven, though highly energy inefficient.*
** Drained the soaked nuts ,seeds ~~i am using sun method. Bake all nuts under the hot SUN,need a bit of time for ” SUN Baking”**
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 its 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 or any sweetness of your choice (can be add more sweetener adjust to your taste )
2 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 sea salt
3 Passion fruits pulp
Place all the ingredients in the processor and blend until a thick nice smooth creamy texture.
add 2 passion fruits pulp into the cream and blend for another 1 second .
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 .
Place into the freeze for few hours to set.One its set, the cheese cake can be
move to stored in the fridge until ready to eat.
For Topping :
3 Passion Fruits pulp
pinch if salt
*You can add agave nectar if you want your sweeten*
Blend until smooth !
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