Recipe: Yummy RAW MIXED BERRY and MANGO CAKES

RAW MIXED BERRY and MANGO CAKES. RAW MIXED BERRY and MANGO CAKES step by step In a cup, add the dates and some hot water, just to cover. In a food processor, add the dates, cashews and a small drizzle of the date water. RAW MIXED BERRY and MANGO CAKES VegOut. raw.. . vegan. . . easy. . . delicious. . .

Raw Mango Berry Coconut Yogurt Cake. Mix in the probiotic powder, place in a bowl, and let sit out on the counter overnight. The next day, add to a high speed blender with the lime juice and zest, coconut nectar, sea salt, and vanilla in a food processor and blend until smooth and creamy. nuts-bout-chocolates.blogspot.com - You can have RAW MIXED BERRY and MANGO CAKES using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of RAW MIXED BERRY and MANGO CAKES

1. You need of cake batter.
2. It's 2 1/4 cup of almond meal + extra.
3. It's 1/2 cup of desiccated coconut.
4. You need 1/4 cup of coconut oil.
5. You need 4 of capfuls of rose water.
6. You need 1/2 cup of dried dates.
7. Prepare 1/2 cup of cashews.
8. You need 4 tsp of cinnamon.
9. Prepare 2 tsp of nutmeg.
10. You need 1/2 cup of maple syrup + extra.
11. It's of extra.
12. It's 1 cup of mixed berries.
13. You need 1 cup of mango.
14. You need of vegan whipped cream (refer to recipes).

With the processor running, add the coconut butter. In medium bowl, mix mangoes, nutmeg and lime juice; set aside. In a small bowl, mix crumbs, butter and sugar. Add the flour, sugar and vanilla; mix through to evenly coat.

RAW MIXED BERRY and MANGO CAKES instructions

1. In a cup, add the dates and some hot water, just to cover. Let sit for 10 minutes to soften. In a food processor, add the dates, cashews and a small drizzle of the date water. Blitz until a smooth paste forms. Add more water if needed..
2. Place mixture into a bowl. Add the remaining ingredients. Mix well. Taste. Add more maple syrup if needed..
3. Divide the mixture into 2 bowls..
4. In the same food processor, add the mangoes and some of the date water. Blitz until smooth. Pour into 1 bowl. Mix well..
5. Place the mixed berries into the food processor add some date water. Blitz until smoothe. Pour into the other bowl. Mix well..
6. Pour both cake mixtures into molds. Place into the fridge for 4 hours or overnight is best. Or put in freezer for 1 hour..
7. Note: the batter makes 6 mini cakes each, total 12. Or instead of mini cakes. Choose a flavour, mixed berries or mango. Add flavour plus an extra cup to the batter before diving it and pour into a small spring form cake tin to make a big cake..

In another medium bowl, combine the oats, flour (or almond meal), coconut (if using), honey, butter, sugar and salt together. My no bake mango cheese cake recipe is a healthy, gelatin free and taste so amazing and a contrast to manufactured cheesecake which are far too sweet and loaded with unnecessary fillers, most of which feature words that cannot be pronounced. How this raw mango cheesecake came about This Berry Crumb Cake has a buttery crunchy crumb topping, a juicy layer of strawberries, blueberries and blackberries and a soft and airy cake. The mango and turmeric filling is a mix of mango, fresh turmeric, fresh ginger, lime and creamed coconut and it's absolutely divine. I've used some dried marigolds for the decoration, you could also use some fresh mango, flaked coconut or edible flowers of your choice.