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