Raw coconut mango cheesecake

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Raw desserts are my favorite. There is so much life! I like them light, fruity and pretty. I get so much energy and satisfaction that no cooked dessert can give. This recipe is very simple to prepare. It is gluten free and you can eat it any time of a day, breakfast or late dinner. To make this cheesecake you’d only need a food processor and a pan with a removable bottom. That’s it! No special skills required 🙂 Let’s dive in!

Ingredients for a 7″ cake:

  • 1 cup raw pecans
  • 1/3 cup shredded coconut + 2 tbsp for decoration
  • 1/3 cup rolled oats
  • 16 dates
  • 1.5 cup raw cashews
  • 5 tbsp raw coconut sugar
  • 1 young coconut
  • 2 tbsp soft raw coconut oil
  • 2 ripe mangoes
  • juice of 1/2 lime

Soak nuts for at least 4 hours in 2 separate bowls. When nuts are soaked we can start preparing the cake.

To make the base we are going blend together (in a food processor) soaked pecans, shredded coconut, oats and dates. Once the mixture comes together spread it on the bottom of a cheesecake pan.

Next step is to make the “cheese”. Rinse your food processor and set aside. First we are going to make coconut milk by blending together coconut water from a fresh coconut with its flesh. Next in the food processor blend together cashews, coconut oil, coconut sugar and freshly made coconut milk. The consistency should be like a thick cream. Process it until cashews become very creamy. Spread the cheese layer on the top of base layer. Put the cake in the freezer for a few minutes.

Last step is to prepare mango layer by simply blending 2 mangoes and lime juice into a puree. Take out the cake from the freezer and spread the last layer on top. Sprinkle the cake with remaining shredded coconut and set in a freezer for about 4-5 hours. Let it sit for 10-15 min out of the freezer before serving. Enjoy!IMG_2881IMG_2882

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