Rabu, 30 Januari 2019

VEGAN MANGO AND GINGER CHEESECAKE

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INGREDIENTS

CHEESECAKE BASE
  • ¾ cup / 125 g dates, pitted and soaked in boiling water
  • about ¾ cup / 100 g almonds
  • about ½ cup / 50 g desiccated coconut
  • a few pinches of salt (optional)
  • CHEESECAKE LAYER
  • 1¼ cup / 185 g raw cashews (soaked overnight)
  • ½ cup coconut cream
  • 4½ level tsp agar agar flakes*
  • 5 tbsp lime or lemon juice
  • 5 tbsp maple syrup
  • 4 tsp finely grated ginger
  • ½ cup aquafaba** OR water

MANGO LAYER
  • 2 cups / 400 g cubed mango
  • 2 level tsp agar agar flakes*

METHOD

  1. Line the bottom of your spring form tin (mine was 16 cm / 6 ” across and 6.5 cm / 2.5 ” tall) with a circle of baking paper and cut out a long rectangle to line the sides with.
  2. CHEESECAKE BASE
  3. Grind your almonds in a food processor until you get a coarse crumb. Take them out of the food processor and set aside.
  4. Drain your dates, squeeze excess water out and chop them roughly. Place them into the food processor (no need to wash it after you process the almonds) and process into a smooth paste.
  5.  .....................................
  6. ...........................................
Full Method : Click Here


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