Cru et Vegan à la Noix de Coco (VEGAN)


 For the crust

  • 20 g (0,044 LBS) grated coconut
  • 20 g (0,044 LBS) rolled oats
  • 60 g (0,132 LBS) ground almonds
  • 80 g (0,176 LBS) dates

For garnish

  • 200 g (0,44 LBS) cashew nuts
  • 120 g (0,24 LBS) coconut butter
  • 120 g (0,24 LBS) coconut milk
  • 75 g (0,12 LBS) coconut oil
  • 100 ml lime juice
  • 4 tbsp unrefined sugar
  • 1 mango
  • 1 lime

 

Soak the cashews and dates in 2 bowls of mineral water for about 4 hours (overnight is perfect).

Drain the dates and place them in the bowl of your mixer with the almonds, oatmeal and grated coconut. Mix quickly, some lumps may remain, then press the mixture into the bottom of a springform pan or a pastry circle lined with baking paper or rhodoïd. Book cool.

Drain the cashews and mix them with the coconut milk and lime juice. Add the butter and coconut oil, as well as the sugar and mix again until you obtain a smooth and homogeneous texture. Pour into the mould.

Also mix the mango with 1 tbsp. tablespoon lime juice. Add a few spoonfuls of coulis to the “cheesecake” and lightly marble the top by passing it through the preparation with a fork. Reserve the rest of the coulis in the fridge.

Set in the freezer to unmold more easily, remembering to take the desserts out about 30 minutes before tasting (at least 1 hour before for a large cheesecake). Decorate with a few shavings of coconut and serve with the rest of the coulis.

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