Mango And Berry Raw Cheesecake
Raw cheesecake ready for the fridge. In a couple of hours I’ll decorate it and spoil our friends with this deeelicious, nutrient rich, no-dairy delight. In the past few years I’ve redefined how I express love to those who I care about. One of the ways that I’ve done this is to create desserts that are filled with life-giving nutrition that delight the taste buds and are a true celebration of the bounties of nature.
Cheesecake made with cow dairy was something that my mum and dad, siblings and friends loved. I on the other hand used to feel pretty bloated, gassy and either constipated or runny-tummy after eating them. When I discovered how awesome raw cheesecake tasted, I was hooked for life!
Over the years I’ve played with the recipe and come up with all sorts of combinations depending on what ingredients were available to me.
This is the basic recipe and it’s oh so easy and incredibly delicious. Make it today and tomorrow your friends will be begging your for your secret recipe – be sure to give them the link to my website ? and keep having fun!
Crust
- 1 cup macadamias
- 1 cup brazil nuts (if these nuts are too expensive for your budget or hard to get in your location, then improvise with alternative hard nuts, I frequently substitute with almonds and hazel nuts)
- 6 – 8 medjool dates (these dates are big, fat, sweet and juicy, if you can’t get hold of these, then substitute with whatever you can get your hands on and keep adding dates until the crust sticks together)
Process nuts first in a food processor until small, then add dates until it sticks together when pressed between your fingers…don’t over process, or it will become doughy.
Press firmly into a pie dish or better, a springform pan.
Filling
- 2 1/2 cups cashews – soaked at least 2hours
- 1/2 cup agave (I have substituted this for raw honey but it does change the taste and texture – making it thicker and heavier – still works well though)
- 1tsp vanilla
- 1/2 cup lemon juice – freshly squeezed
- 1/4 cup water
- 16 oz (480 grams) of frozen mango or frozen fruit / berries of your choice
- 1/2 cup coconut oil
- 4 TBS Lecithin granules – (find these at the health food store, they give the pie a great firm consistency, you may skip this step if you like, but the texture won’t be as firm)
Method
- Process the cashews until they turn doughy, add agave, lemon, water, vanilla and process until smooth.
- Add lecithin.
- Then slowly add strawberries, then coconut oil.
- Process until smooth and creamy.
- Pour it over the crust.
- Let sit for at least 4 hours.
Optional sauce (coulis):
Save about 9 strawberries and blend them with 2 tbs agave and pour over the top of the pie.
Other Options
Omit the strawberries and you have Lemon Meringue Pie, substitute blueberries for a violet pie, add cacao nibs for a nutritious chocolate chip crunch, decorate with goji berries, blend cacao powder with agave for a chocolate sauce and most importantly HAVE FUN! Experiment!
Be well
Nicole xo
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