On the 12th day of Christmas my true love gave to me …
18 Dec, 2015
Mango & Lime Vegan Cheesecake: Serves 10 -12
(GF, DF, PALEO)
1 cup desiccated coconut
6 medjool dates
Pinch sea salt
2 tbs. Melrose Organic Unrefined Coconut oil (melted)
450g cashew nuts (soaked overnight and rinsed)
1 mango, flesh chopped
1/2 cup lime juice
2/3 cup raw honey (or maple syrup if VEGAN)
1 vanilla pod, seeds scraped
1 cup Melrose Organic Unrefined Coconut oil (melted)
1/2 tsp. turmeric powder
Lime zest and fresh mint to decorate
Line a 20cm springform cake tin with baking paper.
To make the base:
Blend all ingredients together until you have a crumb consistency.
Press the base into the cake tin. Place in the fridge for an hour to set.
To make the cheesecake:
Blend the mango until very smooth. Place in a bowl and set aside. Place the cashew nuts, lime juice, honey and vanilla in a blender and blend until smooth. Add the coconut oil and keep blending, leave the blender running until the mix is creamy and perfectly smooth.
Divide the mixture into two bowls. Add the mango puree to one bowl and mix well. Add the turmeric to give it a more sunshine yellow colour.
Take the base out of the fridge. Pour the plain mixture on top of the base and tap on the bench to remove any air bubbles. Pour the mango mixture on top. Tap again on the bench and place in the freezer to set for four hours.
To serve, leave in the fridge to thaw for two hours then cut into 12 pieces.
Scatter on fresh mint and lime zest. Enjoy!