Raw Mango Cheesecake
Gluten Free & Vegan
- 1 cup ground almonds (or almond flour)
- 1/2 cup coconut flour
- 1/2 cup shredded coconut
- 1/2 cup soaked dates
- Coconut cream (see note below)
- 1 cup frozen mango
- 1 cup soaked cashews
- 1 tbsp date water (use the water the dates were soaked in)
- 1 cup mango (if frozen, then thaw before use)
- 1 tbsp chia seeds
- 2 tbsp of coconut water (see not below)
Step 1 – Place all ingredients into a food processor and mix until all ingredients are stuck together but not into a big clump.
Step 2 – Coat the bottom of a square or round baking dish with coconut oil.
Step 3 – Remove ingredients from food processor and place into baking dish, cover the dish with the nut mixture, pressing down to cover the bottom completely.
Step 4 – Put into the freezer.
Step 1 – Put all ingredients into a blender and blend until it becomes a thick smooth texture.
Step 2 – Remove base from the freezer.
Step 3 – Pour filling over the base, making sure it’s evenly covered.
Step 4 – Place back into freezer until it’s solidified (at least one hour or overnight)
Step 1 – Put all ingredients into a blender and pulse gently until it’s a thick mixture.
Step 2 – Place in a bowl or jar and put in the fridge until it becomes thicker (the chia seeds gelatinize making the topping thicker like a jam)
Once the cheesecake has settled, take out from the freezer. Let it thaw for roughly 5 minutes before cutting into slices. Top with your mango topping and enjoy!
Note: Coconut Cream
Step 1 – Place a can of coconut milk into the fridge and 2-3 days. The cream will settle on the top and the water on the bottom.
Step 2 – Turn the can upside down and open
Step 3 – Scoop out the coconut cream
Step 4 – Save the coconut water on the bottom for the mango topping and for future cooking