Sunday, 4 October 2015

Raw mango cheesecake

The end of the summer draws in and a last nod to the sunshine is here with a raw Mango cheesecake...

Base

Wholegrain oat flour, 1 cup
Soaked  and rinsed almonds 1 cup
Dried coconut or desiccated coconut 1 cup
20 dates, stones removed (buy the ones that are not coated in glucose sugar)
pinch of himalayan pink salt or flor de sal
1 tablespoon of coconut oil

Blend in a food processor and press into a 26cm spring form cake tin.
Move base to fridge or freezer to set while you make the topping.

Topping.

3 packets of organic coconut cream, hard set not liquid cream.
2 ripe mangos, flesh
4 limes, juice.
Around 1/2 cup agave syrup or a mixture of Agave syrup and stevia or raw honey. Taste to check the amount... each mango is different and each person likes a different sweetness! Use your palate to determine how much sweetener you like.
Pinch of salt
2 tablespoons of coconut oil.

Blend and check sweetness. Pour into base and set in the fridge for a few hours. decorate with Goji berries, mango chunks, kiwi fruit, berries, seeds... whatever you like!






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