Ingredients
Base
- 240 grams raw almonds
- 160 grams Dried Dates, soaked in hot water for 5 mins
- 25 grams Shredded or Desiccated Coconut
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
First Layer
- 280 grams raw cashews, soaked in cold water 2+ hours
- 180 grams raw zucchini, peeled, chopped roughly
- juice 1 lime or half a lemon
- 2 tablespoons coconut oil
- 120 grams Rice malt syrup
- 1 teaspoon stevia
- 2 teaspoon vanilla
- 1/2 teaspoon salt
Second Layer
- 250 grams Fresh Mango pulp
- 1/2 teaspoon ground tumeric powder
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Prepare a springform cheesecake pan with baking paper on the base and around the sides.
2.Drain your soaked dates and blend all the ingredients for the base on Speed 9, until combined and sticky. Press into the base of your pan. Place in freezer to set while you make the filling.
1. Drain the cashews. Combine all ingredients for the "First Layer" on Speed 9 until smooth and creamy.
2. Pour slightly more than half onto your cheesecake base, and return to the freezer to set for approx. 1 hour.
3. Add the mango pulp and tumeric to the remaining filling in the Thermomix bowl, and mix on Speed 7 until combined and an even yellow colour (don't worry, you won't taste the tumeric!).
4. Pour mango layer on to set cream layer and return to freezer for minimum 5 hours, but best left overnight.
Base
Filling
Tip
Before serving, remove from the freezer to let soften for 20-30mins to make it easier to slice.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Yum! Really enjoyed this....the base is amazing!!! I used agave instead of the rice malt syrup and only put in 100g....could probably even have reduced it to about 70 or 80g as it was pretty sweet. Added a bit more mango too. Will be doing this one again for sure!
Loved this recipe! you would never have guessed there was zuchini in it. i searve it to a small group of people and they all loved it and was shocked when i told them what was in it. i didnt have any rice malt syrup or stevia so used maple syrup and rapadura in its place and still worked great. Thanks for the recipe!
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