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Mango & Coconut Cheesecake With Raspberry Sauce
Delicious vegan, gluten-free and refined sugar-free Mango & Coconut Cheesecake with Raspberry Sauce.
Course
Cake, Dessert
Cuisine
Vegan, Vegetarian
Keyword
gluten-free, summer
Prep Time
10
minutes
minutes
Resting time
10
hours
hours
50
minutes
minutes
Total Time
11
hours
hours
Servings
12
Calories
481
kcal
Author
Eva Burg
Ingredients
Base
1
cup
raw almonds
1
cup
desiccated coconut
1/2
cup
buckwheat groats
7
Medjool dates
pitted
1
teaspoon
vanilla extract
Filling
3 1/2
cup
raw cashew nuts
soaked
1
cup
coconut oil
melted
1/2
cup
maple syrup
or brown rice syrup
zest of 1/2 lemon
1
teaspoon
vanilla extract
2
ripe mangos
peeled and diced
Topping
2
cup
fresh raspberries
2
tablespoons
chia seeds
1
tablespoon
maple syrup
edible flowers
to decorate (optional)
US Customary
-
Metric
Instructions
Place the cashew nuts into a small bowl, cover the nuts with cold water and let them soak overnight or for at least 5 hours.
Base
Line the base of a 24cm springform with baking paper
Put all the ingredients for the base into a food processor and blend until the ingredients start sticking together, forming a dough.
Use your hands or a tablespoon to press the dough firmly into the baking tin to form an even layer.
Filling
Drain the soaked cashew nuts and pat them dry with a clean kitchen towel to avoid any excess liquid.
Put them into the food processor and blend them with the melted coconut oil,maple syrup, lemon zest and vanilla essence.
Add the peeled and diced mango and blend until completely smooth.
Spread the filling evenly on top of the base and cover the baking tin with aluminium foil.
Freeze the cake overnight or for at least 6 hours.
Take the cake out of the freezer approximately 10-15 minutes before serving.
Topping
Put the raspberries into a small saucepan over a low heat.
Once they start releasing their juice mash them with a fork and stir in the chia seeds and maple syrup.
Use a tablespoon to drizzle the sauce over the top of the cake and decorate with the edible flowers.
Serve straight away.
Notes
The cake without the topping can be kept in the freezer for up to a week.
Nutrition
Calories:
481
kcal
|
Carbohydrates:
48
g
|
Protein:
11
g
|
Fat:
29
g
|
Saturated Fat:
9
g
|
Sodium:
9
mg
|
Potassium:
619
mg
|
Fiber:
7
g
|
Sugar:
26
g
|
Vitamin A:
325
IU
|
Vitamin C:
15.5
mg
|
Calcium:
95
mg
|
Iron:
3.8
mg