Divine Raw Vegan Cheesecake

Maqui Berry Mango Cheesecake

Maqui Berry Mango Cheesecake

DIVINE RAW VEGAN CHEESECAKE

by Kevin Coria (inspired by Matthew Kenney) 

courtesy of Sunfood.com

Top and bottom layers (Mango/Coconut):
3 cups of Cashews, soaked
4 cups of chopped mango (fresh or frozen)
1 cup of young coconut meat
1/2 cup of Agave or Yacon Syrup
1/3 cup of lime juice
1 Tbsp of vanilla powder
pinch of Kalahari Salt
1 cup of coconut oil, melted

Middle Berry layer:
1 cup frozen blackberries (I have also used blueberries and raspberries)
1 tsp lemon juice
1 Tbsp of Maqui Berry powder (acai powder is wonderful as well)
1/2 cup of Agave or Yacon Syrup
1/2 cup of coconut oil, melted

Crust:
3/4 cup of cashews
3/4 cup of macadamia nuts
3 Tbsp of coconut palm sugar
1 tsp of vanilla powder
1 tsp of Kalahari Salt

Assembly:

Crust: Blend nuts and palm sugar in a food processor until fine, then stir in remaining ingredients.  Press crust into 9-inch springform pan. Place into freezer for 10 minutes to set.

Top layer: Blend all ingredients in a high powered blender until smooth.  Add half to pan on top of crust and return to freezer for 10 minutes or until firm.

Middle layer: Blend as above and add to pan on top of first layer.  Set in freezer.

Bottom layer: Add remaining part of mango/coconut filling to the top.  Set in freezer for 10 minutes.

Garnish with fresh mangoes, blackberries or sprinkled Maqui Berry powder.  Cover and leave in fridge until ready to serve.

 

Facebooktwittergoogle_plusredditpinterestlinkedinmail

Leave a Reply

Your email address will not be published.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