Raw cheesecake popsicles


Total time: 2hr 40m
Preparation Time: 40m

Servings
For 8 piece


Author

Lara - Vanillacrunnch


Nutritional Information

Contains 516 Kcal, 9g Protein, 29g Carbohydrates, 43g Fat


Ingredients

  • Base
  • 100 g ground almonds
  • 60 g coconut flakes
  • 50 ml maple syrup
  • 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
  • 40 g cocoa butter, melted
  • 50 ml agave syrup
  • 1 pinch salt
  • 1 tsp vanilla paste
  • Mango layer
  • 1 mangoes, cut into pieces
  • 100 g cashew nuts, soaked in water
  • 125 ml coconut oil
  • 3 tbsp white almond cream
  • 50 ml agave syrup
  • 1 tsp vanilla paste
  • 1 tbsp turmeric

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Instructions

  • 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.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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