Raw vegan Mango Gooseberry Cheesecake 0

Mango and Gooseberry Cheesecake 11/22/12

In South Africa we are blessed with an abundant supply of mangoes and gooseberries in summer – perfect for cheesecake!

Raw vegan Mango Gooseberry CheesecakeIngredients
For the base:

1 cup almonds, soaked for 2 hours
1 cup pecans, soaked for 2 hours
1 tablespoon honey
1 tablespoon coconut oil
Seeds of 1 vanilla pod
¼ teaspoon Himalayan salt
2 teaspoons lemon juice
3 tablespoons cacao powder

Put all the ingredients into a food processor and blend until finely chopped. Press into the base of a springform cake tin, puncture holes into the base using a fork and put it into the fridge while you make the filling.

For the filling:
2 cup cashew nuts
1 cup macadamia nuts
1 cup coconut oil
½ cup agave
¼ cup lemon juice
1 – 2 mangoes
Seeds of 2 vanilla pods

For the topping:
6 granadillas
1 cup raspberries
¼ cup agave

Blend all the ingredients for the filling together in a power blender until smooth. Make a double batch if you want a really tall cake. Pour the filling over the base. Make a granadilla topping by putting the granadillas into a bowl with agave nectar. Strain the excess liquid off the granadillas and pour over the filling. Decorate with gooseberries and raspberries. Refrigerate overnight or place in the freezer to set.

For more on raw food, check out more posts by Peter and Beryn.

Peter and Beryn are both UK-trained, Raw Food Chefs working towards raising raw food consciousness in South Africa. For more information visit www.rawlicious.co.za. This November – or Rawvember – they are challenging people to eat more raw. If you want to join in, take a look at their site.

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