Raw Vegan Mango Cheesecake

Serves: 8 - 10 people.

Prep time: 30 minutes Cook time: 3 – 5 hours

Ingredients

·         80g raisins/dried figs/dates (soaked for at least 2 hours before)

Base:

·        150g Ground mixed nuts and/or of choice

(Walnuts, almonds, hazelnuts, brazil nuts, sesame seeds, linseeds)

·        20g Old-fashioned oats (optional – if GF use more nuts of choice)

Filling:

·        300g Cashews (soaked overnight or for at least 5 hours)

·        5 tbsp Coconut oil (melted)

·        Zest and juice of 1 lime

·        ½ tsp Stevia

Mango puree topping:

·        100g fresh or frozen mango (diced into cubes)

·        4 tbsp Coconut oil (melted)

·        Fresh fruit of choice to decorate

Tips

·        It’s best to use a coffee/nut grinder to powder the nuts, but if you don’t have one of these then you can use a pestle and mortar to grind them down.

Method

1.     Add soaked raisins and a few tablespoons of water into a food processor. Blend to make a paste.

2.     In a large bowl, mix the dry ingredients for the base together and add around 3 – 5 tablespoons of the raisins. Add little by little and use your hands to form dough that holds together.

3.     Place a baking sheet in a cake tin and with wet hands, press down and spread the dough to form the base. Put in the fridge to set.

4.     In a blender or food processor, add filling ingredients and a couple of tablespoons of the raisin paste to sweeten. Blend until smooth. Taste and add more of the raisin paste if necessary.

5.     Add the filling to the base and spread evenly. Place in the freezer to set.

6.     Meanwhile, blend the mango and coconut oil to make a puree. Check the cheesecake has set a little before adding the puree on top.

7.     Place back in the freezer for at least 4 hours for best results. Before serving, decorate with fresh fruit of your choice and transfer into a fridge for roughly 30 minutes.