raw vegan mango, lemon cheescake

Spring arrived in Sweden. The first spring flowers are popping up and our grey days finally get some colour.
I'm also celebrating my anniversary. One year Sweden, can't believe how fast the time passed by.
My raw cake this month is an ode to spring and all it's spring colours. The decoration is inspired by all this beautiful swedish embroidery.





crust
  • 1 cup pecans
  • 3/4 cup dates
Blend the ingredients until it's a sticky dough. Press it in a springform and place it in the fridge.

base cream
  • 3 cups pre soaked cashews
  • 3 dl nut milk ( almond, cashew or coconut)
  • 1 dl agave sirup
  • a pinch of vanilla powder

Mix the ingredients to a smooth cream ( you can also add more milk if it's not creamy enough, the texture should be like yoghurt ). Place half of the cream on the side.





mango cream
  • 400 gr frozen mango pieces
  • 2 tsps turmeric
  • 1 tbsp agave sirup
Take one half of the base cream and mix in the remaining ingredients for the mango cream. Place two taplespoons of the cream on the side, for the ornaments on the top. Poor it on the crust. Let it rest for 2 hours in the freezer, to get clean layers.




lemon cream
  • juice from one lemon
  • a pinch of vanilla powder
  • 2 tbsps nut milk
Take the remaining half of the base cream and mix in the ingredients. Poor it on the mango cream. Place it in the freezer until frozen. Remove the outer ring of the springform and add the ornaments with an icing bag.  Place it back in the freezer.
Let it stand for 2 hours outside before enjoying it! Decorate it with eatable spring flowers like violets or primrose.

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