Mango-lime raw cake

More "baking" in the paradise! Soooo good, this cake. Except it needs a little more lime, note to self for the next batch. And the mango puree on top isn't necessary, as it is kind of overwhelming to the poor subtle lime flavour. The taste is super fresh and yummy, and the consistency really good (read: doesn't fall apart or melt in the fridge after freezing). Recipe from here with slight modifications.

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Lisää paratiisisaarikokkailua, olkaatten hyvät. Ihan sairaan hyvää! Paitsi että ens kerralla vielä lisää limeä. Ja päälle ei välttis tartte kuvassa olevaa mangososetta, se pistää hennon limen hukkumaan vielä enemmän. Mutta niin, sanoinko jo että aivan älyttömän raikasta ja hyvää. Ja pysyy koossa myös jääkaapissa jäädytyksen jälkeen. Resepti täältä hieman modattuna.

Mango, lime and coconut raw cake

Crust

1 cup raw almonds

¾ cup pitted fresh dates (mine were dryish, so ended up using 1,5 cup)

½ cup unsweeneted fine coconut (not available, subbed with oat flakes)

• ½ tsp lime zest (wanna use more next time)
• 
  

Cake mass

2 cups cashews, soaked at least 1 hour, drained and rinsed

¼ cup fresh lime juice (more next time)

1 cup fresh mango (used 2 cups to get more flavour)

• ¼ cup maple syrup (subbed with honey/coconut syrup)

¼ cup coconut oil, melted

¼ cup canned coconut milk


To make the crust, place the almonds, dates, coconut (oat flakes) and lime zest in a food processor and process until it forms a dough.

1. Press the dough into the bottom of a 20 cm springform pan (or try your luck with a normal pan, like I did).
2. To make the cake, place the cashews, lime juice, mango, syrup/honey, coconut oil and coconut milk in a food processor and mix well, stopping to scrape down the sides.
3. Continue to blend until it's very smooth.
4. Pour into the pan on top of the crust.
5. Place in the freezer and let set for at least 3 hours.
6. Let thaw for 10 minutes before slicing and serving.