Strawberry mango cheesecake — Guac
Guac

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Macros (per serving)

Fat

68%

(75 g)

Protein

6%

(14 g)

Carbs

26%

(65 g)

58 g Net,

7 g Fiber

990 Calories (per serving)

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Cakes

Strawberry mango cheesecake

Ingredients

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Pie

1

For the base:

Brazil nuts

180 g

Medjool dates (pitted)

285 g

Cocoa powder

3 Tbsp

Coconut oil (melted)

2 Tbsp

For the banana layer:

Cashew nuts

170 g

Banana (ripe)

2 pieces

Coconut butter

70 g

Honey

60 g

Coconut oil (melted)

60 g

Lemon (juice and grater)

12 piece

Vanilla powder

12 tsp

For the strawberry layer:

Cashew nuts

170 g

Strawberries

180 g

Coconut butter

75 g

Honey

60 g

Coconut oil (melted)

120 g

Vanilla powder

12 tsp

For the mango layer:

Cashew nuts

170 g

Mango

200 g

Coconut butter

75 g

Honey

60 g

Coconut oil (melted)

60 g

Lemon (the juice)

12 piece

Vanilla powder

12 tsp

Instructions

Difficulty

Normal

Prep time

5 hr 20 min

1

Make the base by grinding all the ingredients in a food processor until a sticky mass forms. Divide the mass over the bottom of a springform tin and press firmly.

2

Now make the banana layer by finely grinding all ingredients in a food processor or blender.

3

Pour this onto the cake base and put the cake in the freezer for half an hour.

4

Make the strawberry layer by grinding all ingredients in a food processor or blender.

5

Pour this layer on the banana layer and put the cake in the freezer again for half an hour.

6

Cut the mango into cubes.

7

Finally make the mango layer by finely grinding all ingredients in a food processor or blender.

8

Pour this layer on the strawberry layer and put the cake in the fridge for another 4 hours to become more firm.

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Details

Allergens

Nuts, Fruit, Citrus, Chocolate

Diet

Paleo, Vegetarian, Sirtfood

Course

Snack

Cooking equipment

Food processor

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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