Mango No Cheese Cake
gluten free, dairy free, egg free, peanut free, low in added sugar
To make the base:
In the food processor whizz til smooth:
1 1/2 cups raisins
1/12 cups cashews
1 tsp vanilla essence
1 tbsp cocoa butter
Line the base with tin foil or baking paper into a round spongeform tin.
Press the above mixture into the bottom
To make the topping:
In a bowl soak 2 cups of cashew nuts in 1 1/2 cups water for 2 – 4 hours
Use a double boiler (pot with water in with bowl over the top) to gently melt:
1 1/2 cups cocoa butter
1/2 cup coconut oil
In the food processor whizz until smooth:
Melted cocoa butter and oil
1 tin of coconut cream
2 tbsps dark sugar (or similiar)
1 tbsp lemon juice
the soaked cashews (drain off excess water)
In a pot put:
3 tbsps water mixed with 6 tsps of gelatine. mix well
Add 2 cups frozen mango
Heat well until boiling (about 5 minutes)
If you want a smoother texture whizz the mango so smooth
Pour the cashew mixture into the cake tin. Pour the mango mixture over the top.
You can have separate layers, swirl the mango through or mix them well – depending on how you like it!
Set in the fridge over night. Keeps in the fridge for 5 days. Keeps in the freezer for 3 months.