Raw Coconut Raffaello Cheesecake

🧂 Ingredients

• ¾ cup blanched almonds

  chopped
• ⅔ cup shredded coconut
• 1 ½ tbsp coconut oil

  melted
• 8 soft dates
• 1 tsp vanilla extract

  optional
• 1 ⅓ cup cashews

  soaked (*see notes)
• 1 14 oz can coconut milk

  *see notes
• 1 cup shredded coconut
• 2 tbsp maple syrup

  or other syrup
• 1 ripe mango

  or approx. 4 cups frozen mango chunks
• Vegan Raffaello
• Fruits

  e.g. cape gooseberries and blueberries
• Coconut chips

  or fresh coconut cut into thin slices

Instructions

• 1 Lightly grease a 7-Inch (18 cm) springform pan and line it with parchment paper.
  (The previous greasing helps the parchment sticking to the pan).
• 2 Put all ingredients for the almond & coconut crust into a blender
  [https://amzn.to/2uZcqSw] and process until a sticky mixture is formed. Press
  the mixture evenly onto the bottom of the prepared pan. Then place it in the
  freezer to set while you make the filling.
• 3 Drain the soaked cashew nuts*, then add them to the blender
  [https://amzn.to/2uZcqSw] along with the remaining ingredients (coconut milk,
  shredded coconut, and maple syrup) and blend until smooth.
• 4 Remove the pan from the freezer and pour the cashew cream onto the crust. Then
  place the cake back to the freezer and allow it to solidify for at least 4 hours
  or overnight.
• 5 Remove the cheesecake approx. 15 minutes before serving it. Peel the mango,
  remove the core and puree the pulp in the blender.
• 6 Spread the mango puree onto the frozen cheesecake and decorate as you like with
  vegan Raffaello [https://biancazapatka.com/en/vegan-raffaelo-coconut-balls/],
  fruits, and coconut chips.
• 7 Enjoy!

Nutrition Info