Raw cheesecake popsicles

Name: Raw cheesecake popsicles
Prep time: 40 min
Total time: 160 min
Yield: 8
Ingredients: 100 g ground almonds; 60 g coconut flakes; 2 tsp vanilla paste; 100 ml agave syrup; 1 tbsp chia seeds; 3 tbsp white almond cream; 50 ml maple syrup; 2 Medjool dates; 160 g cashew nuts; 130 g raspberries; 1 mangoes; 125 ml coconut oil; 1 tbsp turmeric; 1 pinch salt; 40 g cocoa butter

Total: 2 hr 40 min. | Active: 40 min.

vegan, lactose-free, gluten-free

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Cheesecake lollipops - why not? Chilled summer dessert meets light and fruity cheesecake to create these popsicles. This healthy, vegan version of a traditional cheesecake is raw, so requires no cooking. In these warm temperatures, I certainly don't want to be slaving over a stove! My tip: experiment with other fruits and create strawberry, apricot and peach cheesecake popsicles.

Lara - Vanillacrunnch

Ingredients

for 8 pieces

Base
100 g	ground almonds
60 g	coconut flakes
50 ml	maple syrup
2	Medjool date, pitted
1 pinch	salt

Raspberry and coconut layer
60 g	cashew nuts, soaked in water
130 g	raspberries
1 tbsp	chia seeds
50 ml	agave syrup
40 g	cocoa butter, melted
1 tsp	vanilla paste
1 pinch	salt

Mango layer
1	mango, cut into pieces
100 g	cashew nuts, soaked in water
3 tbsp	white almond cream
125 ml	coconut oil
50 ml	agave syrup
1 tsp	vanilla paste
1 tbsp	turmeric

How it's done

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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