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Mini Raw Mango Cheesecake

Mini Raw Mango Cheesecake

This raw mango cheesecake is super easy to make and taste amazing (we actually was surprised how suuuuper delicious this cake is). You won't believe it's vegan AND healthy - it's ridiculously creamy, nutritious and beautiful to look at. Maybe a cake to try for the Easter afternoon? 

Makes: 11 cm springform pan – serves 2-3 people

Ingredients
Chocolate Almond Crust
3 medjool dates
1/4 cup (1/2 dl) almonds
1/4 cup (1/2 dl) cocoa powder
1/4 cup (1/2 dl) grated cocos
1 tbsp cocoa nibs
1/2 tsp vanilla extract

Mango filling
1 cup (2 dl) cashews soaked in water for 6 hours
1 tbsp coconut oil
1 tbsp lemon juice
1/2 lemon zest
2 tbsp honey
1 cup (2 dl) frozen mango
1/2 banana
Mango for garnish

Method
Chocolate Almond Crust
Place all crust ingredients in a food processor and blend until you have a crumbly mass that holds together. Press it in the bottom of your springform pan.

Mango filling
Place the soaked cashews and all ingredients, except for the mango garnish, to your blender and blend until you have an absolutely smooth texture. Pour the mango filling on top of the crust. Cover and freeze for at least two hours. Wait for about 10-15 minutes before slicing. Enjoy!

Inspiration to the recipe is found here.

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