Mango Cashew Cream Cheesecake

Time: 20- 25 minutes (excluding pre-soaking time).

Complexity: Easy!

Dietary notes: Vegan, dairy free, gluten-free.

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Base:

  • 1 cup buckinis – I use Loving Earth (if you don’t have buckinis substitute with any raw nuts – macadamias work well).
  • 1 cup almond meal
  • A pinch of Himalayan rock salt
  • I cup medjool dates, chopped roughly
  • 1 tablespoon coconut paste or oil (I used Loving Earth)

Middle Layer:

  • 2 cups raw cashews (pre-soaked and drained)
  • ¾ cup 100% coconut water – no added sugar
  • ¼ cup coconut sugar (or alternative sweetener such as stevia or agave nectar)
  • 1 teaspoon organic vanilla paste

Top Layer:

  • 2 cups frozen mango
  • One fresh mango
  • Fresh blueberries to decorate

Method:

  1. Soak the cashews in a bowl of water for a minimum of four hours and then strain and set aside.
  2. To make the base, combine all ingredients in a food processor and blend until well combined. If the mixture doesn’t stick together when pressed together with your fingers add more dates.
  3. Press the mixture firmly into the bottom of a springform round cake tin and freeze while you make the middle layer.
  4. To make the middle layer, combine all the ingredients in a food processor and blend until smooth and creamy.
  5. Pour the cashew cream mixture over the base and smooth out until nicely even.
  6. To make the top layer blend the frozen mango in a food processor until thick and creamy. Smooth the mango over the cashew cream until nicely even.
  7. Peel and slice the mango and decorate by using the slices to form a flower shape in the middle. Add blueberries in the middle of the flower if desired.
  8. Freeze for at least 2 hours then store in the fridge until ready to serve.
  9. Enjoy x

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