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Raw Vegan Berry Mango Frozen Fruit Cake With Whocolate Crust

Raw Vegan Berry Mango Frozen Fruit Cake With Whocolate Crust


k allow's communicate approximately this (no bake) very berry and mangoooo frozen fruit cake... or frozen cheesecake? frozen fruit bars? frozen kinda-like-ice-cream-however-now not-absolutely?

k right here's the component. I don't want to call this a cheesecake, due to the fact, it's now not. it's not brilliant creamy and fluffy like cheesecake. and i won't name it ice cream, due to the fact, this really isn't ice cream either!!!

Raw Vegan Berry Mango Frozen Fruit Cake With Whocolate Crust

but i'm able to inform you WHAT it's far - it's a scrumptious no-bake uncooked vegan candy treat this is cold, very bloodless, and best for hot summer time days when it is triple digits outdoor and you're sweating from locations you thoug... nevermind. returned to the recipe...
it is full of so many flavors bursting in your mouth.. all.at.as soon as. a little little bit of bitter from the mixed berries, along side a bit little bit of sweet from the mangoes, creamy, melting-in-your-mouth goodness.

INGREDIENTS
For the frozen cake filling:
  • 1 tablespoon apple cider vinegar (10g) – optional*
  • 3 medjool dates (55g)
  • tiny pinch of salt
  • 1 cup of cashews (118g)*
  • coconut milk from a can (I use light version for less fat option, but if you want it to be creamier go for full fat coconut milk.)
  • 1/4 cup of lemon juice (40g)
  • 1 teaspoon vanilla extract (6g)

Fruits:
  • frozen or fresh mixed berries (strawberries, blueberries, raspberries) – (around 150g)
  • the flesh of one small/medium mango (or around 160g of frozen mango chunks)

Chocolate crust:
  • 3 tablespoons of cacao powder (22g)
  • 5 medjool dates (93g)
  • 1/8 teaspoon himalayan salt
  • 1/2 cup almonds (80g)
  • 1/2 cup cashews (70g)

Optional topping ideas:
  • mulberries
  • cacao nibs
  • fresh or frozen berries
  • kiwi
  • coconut shreds
  • coconut butter


INSTRUCTIONS
  1. start through making the chocolate crust – upload almonds, cashews, cacao powder, dates and salt to food processor, and manner till you've got a sticky dough-like mixture (usually as soon as the mixture starts to paste along aspect the partitions of the food processor it approach it’s ready.) If it's miles still very crumbly and now not retaining collectively then manner a bit bit greater but be careful now not to over-procedure.
  2. using an eight×four loaf pan, (like this one or some thing similar – affiliate hyperlink), coated with parchment paper, press the sticky dough-combination alongside the lowest of the pan until you form a crust. Set aside.
  3. Make the filling – add cashews, coconut milk, lemon juice, apple cider vinegar (optional), vanilla extract, dates, and salt to your blender and mix till smooth and creamy. in case you do not have a virtually effective blender you should soak your cashews for some hours (or in a single day) for ultimate creaminess. If the usage of vitamix or comparable blender, no want to soak.
  4. Pour out half of of the blended combination and set apart for now. add mangoes to the blender and blend until smooth. add mango filling to the loaf pan (on pinnacle of crust) and set within the freezer for 15 minutes, or till semi-stable.
  5. Now make the berry filling – add the other half of of the mixture (that we separated earlier) returned into the blender (no want to rinse blender) at the side of the mixed berries and blend until easy. as soon as the mango layer is a chunk strong (around 15 mins), add the berry layer on pinnacle of the mango layer and set returned within the freezer. If adding clean end result on pinnacle, let the combination set in the freezer for a few minutes after which upload toppings and let freeze completely.
  6. Freeze for four to six hours, or ideally in a single day.
  7. as soon as equipped to serve – let thaw a chunk, reduce into bars, and drizzle coconut butter on top. maintain left overs inside the freezer.

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