As much as it seems to annoy some people, I do like tweeting what I’m up to in the kitchen. Sometimes people ask me for recipes. I generally don’t use recipes. I throw things together on the fly based on whims. Sometimes that works out real well. It did this time. So I patched together a recipe of sorts below. Clearly it’s not totally precise but if you like to experiment in the kitchen it’s enough to do that with.
So, a twitter recipe:
First the crust:
My raw vegan mango “cheese” cake: crust: 1 cup almonds, 1 cup shredded coconut, 3/4 freshly milled flax seeds, 1/2 cup coconut oil,
— Monica Cassani (@BeyondMeds) June 30, 2014
1 tsp raw vanilla powder, and 6 dates all blended in the food processor.
— Monica Cassani (@BeyondMeds) June 30, 2014
I suggest also putting about 1/2 tsp of salt in the crust.
I then flattened that into a cheese cake pan.
— Monica Cassani (@BeyondMeds) June 30, 2014
Then I made filling: 1 cup cashew butter, 3/4 cup coconut oil and about 2 or 3 cups of pureed mango. You can add sugar to taste if you like
— Monica Cassani (@BeyondMeds) June 30, 2014
I pureed the (almond) butter and the oil first and then added the pureed mango.until all was creamy…put it on top of the crust and stuck in freezer
— Monica Cassani (@BeyondMeds) June 30, 2014
Make sure the mango is really ripe. If it is you really don’t need to add any sweetener at all. The dates in the crust and the mango is really plenty. Though adding sweeteners and sugar is always an option if that’s what you prefer.
It’s best when just partially frozen. It was incredibly creamy and ice-cream like. Very delicious.
Eating wholesome whole real food is important for body/mind/spirit health and well-being. I’ve written a lot about my adventure with diet and healing here: Nutrition and gut health, Mental health and diet
More foodie friday posts here. (includes recipes)
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