Raw Mango and Lime Cheesecake

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Cheesecake has always been one of my favourite desserts; creamy topping, melt in the mouth base, it’s just perfect! It’s also full of everything I try to avoid (sad face) It was my sister and her friend’s birthday recently so I decided to make a raw delight for the Party. Everyone loves Cheesecake right? Well I decided to try out a raw version. I opted for Mango & Lime as these are great summer flavours, and I wanted to add some punch to a raw food dish.

Ingredients:

Base

  • 1  Cup Almonds
  • 1 Cup Pecans
  • 3/4 Cups Pitted Dates
  • 1/4 Cup Shredded Coconut
  • 1/4 Cup Cacao Nibs (Optional)
  • Zest of 1 Lime
  • Pinch of Himalayan Sea Salt

Filling

  • 2 Cups Cashews soaked for no less than an hour, drained and rinsed
  • 1/4 Cup Fresh Lime Juice
  • 1 1/2 Cups Fresh Mango peeled and chopped
  • Juice Half Lemon
  • 1/4 Cup Maple Syrup ( raw honey etc)
  • 1 Vanilla Bean, Seeds scraped out
  • 1/2 Cup Coconut Butter (substitute with coconut oil if needed)
  • 1/4 Cup Coconut Milk

Topping:

  • Dark/Raw Chocolate flakes
  • Zest of Lime

Instructions:

1. Grease the bottom and sides of a 9 inch springform tin with coconut oil or butter. To make the base; add the almonds and pecans to a food processor, and pulse until it’s close to a flour consistency, then add the remaining ingredients. Press the dough into the bottom of your tin, smooth out and place in the fridge to chill.

2. For the filling; add all the ingredients to your food processor, and blend until you get a very smooth consistency. This will take a few minutes and it’s important that there are no lumps. When it’s ready, pour over the case and using a spatula spread it out evenly. Add the topping and place in the fridge to set before transferring to a freezer for about 2-3 hours to really firm up.

To serve: Remove from the freezer about an hour before serving.

** Cake accessories from Tiger

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One thought on “Raw Mango and Lime Cheesecake

  1. Pingback: Coconut Limesicle | Mayde by Jayde

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