I have one kensington pride mango in the fridge. I want an ice cream with mango and coconut. I went a little extra and decided to do a raw cheesecake. All of these ingredients can be easily sourced from your local supermarket for a small price as well. All you will need is a food processor and blender and a freezer to make these delicious bite size lassi morcels.
Many people tell me they think making raw treats are difficult and costly. I actually sourced majority of these ingredients from my local Aldi and I’m pretty sure it’s almost standard nation wide. I purchased the organic dates, coconut oil, walnuts, cashews and maple syrup from Aldi as it is more than half the cost from Woolworths or Coles. The organic coconut cream was from Woolworths and the mango was too but can be sourced from almost any market place at the moment in Australia.
The only thing I would suggest when making these is to invest in silicone moulds or cases. I don’t know how easily they will pop out of other moulds.
This recipe is stupidly simple requiring just 7 ingredients- all of which are natural and plant based. Sounds silly saying ‘natural’ in regards to food but so much of the ‘foods’ we ingest are created in a lab from synthetic materials, or are either processed or refined.
These natural treats can be frozen for 1-2 weeks but I doubt they will last that long. Let’s get to making these babies!
1 cup of walnuts
1 tbsp organic coconut oil
3 organic pitted dates
¾ cup of cashews
Flesh from one mango*
1 Can of coconut cream*
1 tbsp maple syrup
- 1.Add walnuts, 1 tbsp coconut oil and pitted dates to the processor and mix on medium setting for 30 seconds or until crumbly.
- 2.Evenly divide the mixture into the molds and flatten/press with the bottom of a soup spoon and place into the freezer.
- 3. Boil cashews in water on the stove for 5-10 minutes until soft. Remove from heat and rinse.
- 4. Add ½ cup of coconut cream, rinsed cashews and maple syrup to the processor.
- 5. Process on high for 3-4 minutes until creamy and smooth. Add 1 tbsp of coconut milk liquid if required. Evenly add the cheese layer onto the base layer and place back into the freezer as you make the lassi.
- 6. Add the flesh of the mango and 1 tbsp of coconut cream to the processor and blend for 30 seconds – 1 minute. Remove moulds and evenly add the lassi over the ‘cheese’ layer.
- *7. This step is optional- add a tbsp of coconut cream to the top of the mango lassi layer and swirl. Pop into the freezer and allow 2 hours to set.
*- I used Kensington Pride Mango but any variety is fine – Can substitute can of cream for can of coconut milk and just scoop the cream from the top.