Raw Mango and Coconut Cheesecake
This raw mango cheesecake has a coconut centre, macadamia crust and mango topping. It’s tropical, delicious and guilt-free!
Recipe by GH Nutrition and adapted from Downshiftology
Preparation time: Overnight (if don’t want to soak nuts overnight, put in boiling water for 1 hour)
Freeze time: 4 hours
1½ cups raw macadamia nuts
¾ cup raw pecans
¾ cup shredded coconut
10 Medjool dates, pitted
¼ tsp sea salt
3½ cups raw cashews (soaked overnight)
1¼ cup water
¾ cup maple syrup
½ cup coconut oil
½ cup shredded coconut
½ cup lemon juice
1 vanilla bean, scraped
1 mango, peeled and sliced
1 tsp maple syrup
1 tsp lemon juice
2 tbsp shredded coconut
Coconut flakes, for garnish
Place all the crust ingredients into a food processor. Pulse the processor until the ingredients are mixed together. Place the crust mixture into the bottom of 9 inch circular pan and gently flatten with your fingers or the back of a spoon.
For the filling, place all ingredients in a high-powered blender. Blend for a minute or two, until thick and creamy.
Pour your filling on top of the crust. Shake the pan gently to remove any air bubbles.
Clean your food processor and add the mango, lemon and maple syrup. Pulse until pureed and set aside.
Spoon the mango puree on top and swirl around. Place the cheesecake in the freezer for at least 4 hours before serving.
Remove the cheesecake from the freezer at least 20 minutes before serving. Garnish with additional coconut flakes.