Here in the Pacific Northwest, summer has officially ended and it's full on fall weather. This cheesecake is the last glimpse of sun before everything turns to pumpkin. I know there are readers around the world, and the nice thing about this recipe is that you can make it any time of year. The berries are used frozen and I bet you could use frozen mango as well if you don't have access to a fresh one. 

raw-vegan-mango-lime-cheesecake

This recipe is by Priscilla of Gastrawnomica. She's a sweet-hearted certified Health Coach and an advanced detox and plant-based lifestyle coach. Her recipes focus on enhancing the flavor of each ingredient, keeping it simple, and enjoying fresh fruits and veggies.

Try out this sweet recipe below and then share a photo with us on Instagram — tag it with #realfooddiets

Enjoy the changing seasons!


Mango Lime Cheesecake

Makes a 6" pie or 3 mini pies | Prep Time 35 minutes

Ingredients

Crust
1 cup pitted dates
1/2 cup shredded coconut, unsweetened
1/3 cup coconut flour
3-5 Tbsp water

Filling
2 cups soaked raw cashews
1/3 cup coconut butter, melted
Juice from 1 lime
1 tsp vanilla extract
3/4 cup (room temperature) water
1/4 cup maple syrup or coconut nectar
6 stevia drops
1 Ataulfo mango, pitted and ripe

Topping
2 cups fresh raspberries (or berries of choice)
1 Tbsp lemon juice
Sweeter of choice, such as stevia drops

Directions

Start by soaking the nuts for 5-6 hours. 

Prepare the crust by processing the dates, coconut and coconut flour in your food processor or high speed blender. Add the water as needed, until you have a sticky consistency. Transfer mixture to a cheesecake pan or mini cheesecake molds like I did. Leave in the freezer and continue with the filling.

Blend the cashews, melted coconut butter, maple syrup, lime juice, water, vanilla and stevia drops until you have a very creamy consistency. Transfer half of the mixture to cheesecake pans and freeze. Mix the rest of the mixture with the ripe mango until creamy and smooth. Spread over the first filling and freeze for 18-24 hours.

Once ready, leave outside the freezer for 5 minutes and remove from pan while frozen. Mash 1 cup fresh raspberries with 1 Tbsp lemon juice and stevia drops or sweetener of choice and sweeten to taste. Spread on top of cheesecake and top with the rest of the fresh raspberries. This holds really well if left in the fridge but you can also put it back in the freezer if desired.


This recipe was submitted by Priscilla Soler from Gastrawnomica.

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