Vegan chai and mango dessert (GF, vegan)
People, the spring is here. Thank you, god. Thank you, world.
Little Ben brought the spring with him, pretty big achievement for a month old, don't you think?
Lisa commented on my last post and inspired me to try some dessert with almonds. It turned out nice, but grainy like I thought it would be.
When making vegan "cheesecakes" I find that cashews are turning out much more creamy than other nuts.
Little Ben brought the spring with him, pretty big achievement for a month old, don't you think?
Lisa commented on my last post and inspired me to try some dessert with almonds. It turned out nice, but grainy like I thought it would be.
When making vegan "cheesecakes" I find that cashews are turning out much more creamy than other nuts.
Makes 12 cupcake-size desserts:
For the base:
50g dates, without the stones
60g ground almonds
60g nut butter, which ever you prefer
20g coconut
For the "cheese" filling:
300g blanched almonds, soaked overnight
80ml boiling water + 4 chai tea bags
100ml agave syrup
90g coconut oil
vanilla pod, desseded
For the topping:
100g dates, without the stones
170g mango flesh
For the base:
50g dates, without the stones
60g ground almonds
60g nut butter, which ever you prefer
20g coconut
For the "cheese" filling:
300g blanched almonds, soaked overnight
80ml boiling water + 4 chai tea bags
100ml agave syrup
90g coconut oil
vanilla pod, desseded
For the topping:
100g dates, without the stones
170g mango flesh
To make the base use a silicone cupcake tray and sprinkle some of the coconut on the bottom of the cupcake tray so your desserts don't stick to the bottom.
Put the rest of the coconut with the other base ingredients in the food processor and mix on very high speed.
Share the mixture equally in the cupcake tray and press down to form an even base.
To make the filling let the tea bags sit for about 6 minutes in the boiling water so your dessert really tastes like chai.
Put all the ingredients in the food processor and mix on high speed till very smooth.
Spread the filling equally in the cupcake tray but leave a little bit of space in the top for the filling.
Make sure the filling is as flat as possible.
Freeze for a few hours or overnight before making the topping.
To make the topping put the dates and mango in the food processor and mix on very high speed till smooth. Spread equally on the frozen desserts and put back in the freezer.
When they are frozen through it would be easy to take them out of the cupcake tray.
Thaw in the fridge and serve.
Put the rest of the coconut with the other base ingredients in the food processor and mix on very high speed.
Share the mixture equally in the cupcake tray and press down to form an even base.
To make the filling let the tea bags sit for about 6 minutes in the boiling water so your dessert really tastes like chai.
Put all the ingredients in the food processor and mix on high speed till very smooth.
Spread the filling equally in the cupcake tray but leave a little bit of space in the top for the filling.
Make sure the filling is as flat as possible.
Freeze for a few hours or overnight before making the topping.
To make the topping put the dates and mango in the food processor and mix on very high speed till smooth. Spread equally on the frozen desserts and put back in the freezer.
When they are frozen through it would be easy to take them out of the cupcake tray.
Thaw in the fridge and serve.
