Raw Coconut and Mango Swirl Cheesecake (gluten free, dairy free and vegan)

Food

cake-final2

The ingredients in this cake are wholesome enough to eat for breakfast. They are packed full of energy and highly satiating, so a little goes a long way. The flavour is reminiscent of a mango Weis bar but this option is gluten free, dairy free, refined sugar free and vegan. If mangoes are not in season, berries make a great substitute. 

FOR THE BASE

85g (1/2 cup, packed) pitted medjool dates

150g (1 cup) raw almonds

70g (1 cup) shredded coconut

FOR THE FILLING

270g (2 1/2 cups) raw cashew nuts

100g (1/3 cup) brown rice syrup

1/4 cup freshly squeezed lemon juice

1/3 cup full fat coconut milk

1/2 tsp vanilla extract

FOR THE MANGO SWIRL

Flesh of 2 small or medium sized ripe mangoes

Juice of 1 lime

Unsweetened shredded coconut, to decorate

Grease and line a 20cm springform cake tin with baking paper. You can use a slightly smaller tin which will result in a taller cheesecake.

For the base, grind the almonds in a food processor until coarsely chopped. Add the pitted dates and the coconut and process until well combined and a crumble consistency is achieved.

cake-base1

cake base2

Tip the base mixture into the cake tin and press down firmly with your fingers or the base of a glass until even and smooth. Place the cake tin in the fridge while you are making the filling.

cake base3

Clean the food processor before making the filling, then add all filling ingredients and process until a creamy consistency is achieved. This may take a while but it is important that the filling is as smooth as possible to achieve a cheesecake texture.

filling

Pour the filling into the cake tin. Wipe the food processor clean and then add the mango flesh and lime juice. Process until a puree is formed. Place dollops of the puree on top of the filling and using a skewer, create a swirl pattern. Place the cake in the freezer to set for at least four hours or overnight.

cake mango

Remove the cake from the tin 30 minutes before serving to allow it to soften. Just before serving, decorate the cake with shredded coconut.

Advertisements

One thought on “Raw Coconut and Mango Swirl Cheesecake (gluten free, dairy free and vegan)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s