I know I said I was going to make a raw carrot cake a few days ago but I got sidetracked when I saw this recipe for a raw mango cheesecake. Desserts are one of my favorite things to make whether it’s raw, vegan or none of the above. I feel like desserts are an easy thing to share with family and friends and I love to cook for people. Really, who’s going to say no to me dropping off a bag of vegan truffles at your doorstep…? Food has always been one of my favorite ways to bond with people.
This is a fairly simple recipe once you have all the ingredients. A food processor and a powerful blender are a must as well. I found this recipe on one of my favorite raw food websites, Raw.
For the crust:
1 1/2 c whole almonds
1 c medjool dates
1/4 t vanilla
1/2 c dried unsweetened organic coconut
Pinch of salt
Blend all ingredients in a food processor until a smooth but still slightly crumbly consistency is formed. About 1 to 2 minutes. Should be very uniform in appearance.
Press the mixture into the bottom of a springform pan, I used a 9 inch round one. Set aside.
For the filling:
2 1/2 c cashews (soaked overnight, rinsed well)
1 t vanilla
1 1/2 mangos, chopped
3/4 c coconut oil, melted slightly if it’s not in liquid form
3/4 c maple syrup or agave
Optional: 1/2 c coconut cream
Blend all ingredients in a blender until very smooth. Should take about 5 minutes. If your filling is not very creamy add a few more tablespoons of coconut oil.
Pour the filling into the base and spread evenly. Let it set in the fridge overnight or for at least 8 hours.
I couldn’t help myself to set a bowl of the filling aside to eat…drool worthy.