Raw Mango and Coconut Nicecream Cake | Vegan

August 1, 2016

I love raw cakes so much. They are always so easy to make and turn out amazing every single time, because there is a lot less that can go wrong when there is no baking involved! Another plus is that all of the ingredients are really good for you. This recipe definitely has not a single ingredients that you have to feel bad about.

Raw cakes come in every shape and form, you can go for the super chocolatey indulgence with this recipe, you can make them taste like snickers and other chocolate bars, or you can go with the ice-cream variety for super hot days with the following recipe.

I decided to keep it simple and just have one layer of mango and coconut nice-cream with a cashew & almond base that happens to taste like cookie dough. So happy non-baking!

 

Raw-Mango-and-Coconut-Nicecream-Cake

Ingredients:

Base layer:

  • 1 1/4 cup or 160g of almonds
  • 1 1/4 cup or 150g of cashews
  • 1 1/4 cup or 250g of dates (soaked for 10 mins. to make them soft)
  • 1/2 cup or 50g of oats
  • pinch of salt

Nice-cream layer:

  • 3 frozen mangoes
  • 1 can of coconut milk (refrigerated over night)
  • 3 tbsp maple sirup
  • pinch of salt
  • 1/2 cup or 40g of desiccated coconut

for the toppings:

  • a handful of berries of your choice
  • 40g chocolate drops
  • 1/4 cup or 20g of desiccated coconut

Method:

  1. Start with the base layer. Add all the ingredients apart form the dates into the food processor and blend until it forms a coarse meal.
  2. Next add the pitted dates and blend until it becomes a dough like consistency. You can of course use medjool dates and skip the soaking but I just had regular dates at home.
  3. Remove about a 3/4 cup or 110g of the dough and set aside. Add the rest of the dough into a large cake tin and press down along the bottom. Place the cake tin in the freezer while your making the nice-cream layer.
  4. For the nice cream layer, open the refrigerated can of coconut milk, the top part will will be solid, scrape it out with a spoon and put into a blender, add about a 1/4 cup of the liquid from the can together with the frozen mangos, the maple sirup, desiccated coconut and salt. Blend until a smooth ice cream forms.
  5. Add on top of the base layer, smooth out with a spatula and place in the freezer at least 2 hours before serving.
  6. For the topping roll the remaining dough form the base layer into equally sized balls and cover in desiccated coconut, place in the freezer as well to allow them to set.
  7. When your cake is ready, cut the balls in half and place on top of the cake together with the berries.
  8. Melt the chocolate drops,  drizzle on the cake and serve!

 

You Might Also Like

No Comments

Leave a Reply