Mango, maqui berry and vanilla cheesecake

Mango, maqui berry and vanilla cheesecake
Print

Mango, maqui berry and vanilla cheesecake

Ingredients

Crust

  • 100 g almonds
  • 20 g shredded coconut
  • 70 g dates previously soaked for minimum 1 hour
  • 2 teaspoons cacao powder
  • 2 tablespoons coconut oil

Vanilla layer

  • 100 g cashews previously soaked for minimum 4 hours
  • 3-4 tablespoons agave
  • 6-7 tablespoons coconut oil
  • juice of 1/2 lemon
  • 2-3 tablespoons almond milk or any other alternative

Maqui berry layer

  • 100 g cashews previously soaked for minimum 4 hours
  • 3-4 tablespoons agave
  • 6-7 tablespoons coconut oil
  • juice of 1/2 lemon
  • 2 teaspoons maqui berry powder
  • 3-4 tablespoons almond milk or any other alternative

Mango layer

  • 100 g cashews soaked in water for at least 4 hours
  • 200 g mango diced
  • 2-3 tablespoons agave
  • 2 tablespoons coconut oil
  • juice of 1/2 lemon
  • 1/3 teaspoon turmeric optional, for color

Chocolate topping

  • 50 g dark chocolate
  • 1 tablespoon coconut oil

Instructions

Crust

  1. Line the base of a 16 cm spring form cake tin with baking paper.
  2. Place almonds in a food processor and process until they are finely ground. Drain dates and squeeze out any excess water. Add them to the food processor along cacao powder, shredded coconut, and coconut oil. Process until mixture sticks together. Adjust sweetness.

  3. Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly. Place in the fridge.

Vanilla layer

  1. Drain the cashews and place them in a blender. Add all the other ingredients: agave, coconut oil, lemon juice. Blend on high speed until the mixture becomes completely smooth and creamy. If the mixture is too thick add 2-3 tablespoons of almond milk or any other alternative.

    Put the filling in a bowl and set aside.

Maqui berry layer

  1. Drain the cashews and place them in a blender. Add all the other ingredients: agave, coconut oil, lemon juice, 2 teaspoons maqui berry powder. Blend on high speed until mixture becomes completely smooth and creamy. If the mixture is too thick add 3-4 tablespoons of almond milk or any other alternative.

    Put the filling in a bowl and set aside.

Mango layer

  1. Drain the cashews and place them in a blender. Add all the other ingredients: diced mango, a pinch of turmeric (optional), coconut oil, agave, lemon juice. Whiz on high speed until completely smooth.  Pour the mango filling into a bowl. Set aside.

Layering cake

  1. Layer the fillings on top of the base. Keep alternating one spoon of each filling randomly over your crust until you are done. Or you can layer your fillings on top of each other.
  2. Place the cake in the freezer to set for at least 4-5 hours. Store in the fridge or in the freezer. If the cake was in the freezer let it thaw for 20 minutes before serving.

Chocolate topping

  1. For the chocolate topping, melt coconut oil and chocolate over low heat in a medium pot.
  2. Drizzle the chocolate mixture over your cake just before serving and sprinkle with dried raspberries.

Instructions

Crust

Line the base of a 16 cm spring form cake tin with baking paper.

Place almonds in a food processor and process until they are finely ground. Drain dates and squeeze out any excess water. Add them to the food processor along cacao powder, shredded coconut, and coconut oil.

Process until mixture sticks together. Adjust sweetness.

Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly.

Place in the fridge.

Vanilla layer

Drain the cashews and place them in a blender. Add all the other ingredients: agave, coconut oil, lemon juice. Blend on high speed until the mixture becomes completely smooth and creamy.
If the mixture is too thick add 2-3 tablespoons of almond milk or any other alternative.

Put the filling in a bowl and set aside.

Maqui berry layer

Drain the cashews and place them in a blender. Add all the other ingredients: agave, coconut oil, lemon juice, 2 teaspoons maqui berry powder. Blend on high speed until mixture becomes completely smooth and creamy.

If the mixture is too thick add 3-4 tablespoons of almond milk or any other alternative.

Put the filling in a bowl and set aside.

Mango layer

Drain the cashews and place them in a blender. Add all the other ingredients: diced mango, a pinch of turmeric (optional), coconut oil, agave, lemon juice. Whiz on high speed until completely smooth. Pour the mango filling into a bowl. Set aside.

Layering cake

Layer the fillings on top of the base. Keep alternating one spoon of each filling randomly over your crust until you are done. Or you can layer your fillings on top of each other.

Place the cake in the freezer to set for at least couple of hours or best leave it in the fridge overnight. Store in the fridge or in the freezer.

Chocolate topping

For the chocolate topping, melt coconut oil and chocolate over low heat in a medium pot.

Drizzle the chocolate mixture over your cake and sprinkle with dried raspberries.

If the cake was in the freezer let it thaw for 20 minutes before serving.

 

 


Related Posts

Blueberry mini cheesecake

Blueberry mini cheesecake

Print Blueberry mini cheesecake Ingredients Crust 60 g almonds roasted 30 g cashews 10 g hemp seeds 1 tablespoon coconut oil 1 tablespoon agave Blueberry filling 200 g cashews previously soaked for minimum 4 hours 50 g coconut cream the thickened coconut cream from a […]

Raspberry and vanilla cheesecake

Raspberry and vanilla cheesecake

Print Raspberry and vanilla cake Ingredients Crust 70 g almonds 20 g hemp seeds 10 g shredded coconut 1 tablespoon cacao powder 70 g dates previously soaked for minimum 1 hour Vanilla filling 200 g cashews previously soaked for minimum 4 hours 100 g coconut […]



Leave a Reply

Your email address will not be published. Required fields are marked *