Raw Raspberry Mango Mouse Cake:
For the Crust:
2 cups ground almonds ( I use the leftover almond pulp from making almond milk)
1 cup pecans
8 pitted dates (soak them for about 30min-1hour)
1 TSP cinnamon
1/4 TSP nutmeg
1/4 TSP ginger
1/4 TSP salt
Blend everything together in a food processor until it is very finely chopped and begins to stick together kind of like a dough. Press this into the bottom of a greased baking dish. I used a pie dish but a springform cake pan would probably work the best. Press down very firmly and put in fridge while you make the filling.
For the Filling:
1 pint raspberries
1/4 cup coconut cream
1/2 cup coconut oil
4 TBSP ground chia seeds
1/4 cup maple syrup
1 TSP vanilla
pinch of salt
Blend together all ingredients except for the coconut oil in a high power blender until very smooth.
On low-med heat melt the coconut oil and add to blender slowly mixing on a low speed until well blended.
Pour the filling into your dish that has been sitting in the fridge and smooth the top with a spatula or knife.
Let this sit in the fridge for about 4 hours unitl its is firm.
This cake is less firm than a traditional cheesecake but still firm enough to slice and transfer to a plate without it falling apart. You can also put it in the freezer and let it freeze slightly. I tried this and it reminded me of an icecream cake.