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- Raw cheesecake popsicles
Raw cheesecake popsicles
Nutrition facts per serving:
- Energy in kcal about 516
- Fat about 43g
- Carbohydrates about 29g
- Protein about 9g
This is needed
This is needed
for 8 piece
Base
- 60 g coconut flakes
- 50 ml maple syrup
- 100 g ground almonds
- 2 Medjool dates, pitted
- 1 pinch salt
Raspberry and coconut layer
- 130 g raspberries
- 60 g cashew nuts, soaked in water
- 1 tbsp chia seeds
- 50 ml agave syrup
- 1 tsp vanilla paste
- 40 g cocoa butter, melted
- 1 pinch salt
Mango layer
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- 1 mangoes, cut into pieces
- 100 g cashew nuts, soaked in water
- 3 tbsp white almond cream
- 50 ml agave syrup
- 125 ml coconut oil
- 1 tbsp turmeric
- 1 tsp vanilla paste
And that's how it's done
And that's how it's done
Base
Puree all the ingredients in a blender. Transfer the mixture to a greased, square tin and press down with a spoon. Place the base in the freezer until it is needed again.
Raspberry and coconut layer
Purée all the ingredients in a blender. Spread the mixture over the base and return to the freezer until needed again.
Mango layer
Puree all the ingredients in a blender until evenly mixed. Spoon over the raspberry layer.
Place in the freezer for at least 2 hours.
To serve, cut into 8 cubes and insert a wooden skewer into each.
