Raw Mango & Macadamia Cheesecake

Helen Tzouganatos HELEN TZOUGANATOS

Dairy-free, gluten-free, vegan.

Packed with nutrient-dense ingredients, raw vegan desserts have exploded onto the cafe scene in recent years as more and more people seek delicious ‘clean’ treats. All you need here is a food processor to blitz together your gluten-, dairy- and refined sugar-free ingredients to create three stunning layers. I love this tropical combo of mango, macadamia, and coconut with a squeeze of zesty lime juice to make all the flavors sing. Macadamias are waxy so they are fantastic for ‘creaming’, but cashews work equally well.

Ingredients

for the base:

  • 90 g (11/2 cups) shredded coconut
  • 160 g (1 cup) raw macadamias
  • 8 Medjool dates, pitted
  • 1/2 teaspoon sea salt flakes
  • 1/2 teaspoon ground cinnamon

for the filling:

  • 240 g (11/2 cups) raw macadamias, soaked in cold water overnight, drained
  • 270 ml can coconut cream
  • 125 ml (1/2 cup) pure maple syrup
  • 2 tablespoons coconut oil
  • finely grated zest and juice of 1 lime
  • 2 teaspoons vanilla extract

for the topping:

  • 160 g (1 cup) raw macadamias, soaked in cold water overnight, drained
  • 125 ml (1/2 cup) coconut cream
  • 2 ripe mangoes, chopped
  • 80 ml (1/3 cup) pure maple syrup
  • 1 tablespoon coconut oil
  • finely grated zest and juice of 1 lime
  • pinch of sea salt flakes

to serve:

  • grated lime zest and toasted coconut flakes

Method

  1. Line a 20 cm square cake tin with a removable base with baking paper.
  2. To make the base, place all the ingredients in a food processor and blitz for 30 seconds to form a textured paste. Tip the paste into the tin and press firmly and evenly into the base. Rest in the freezer.
  3. For the filling, blitz the macadamias in a food processor to form a paste. Add the remaining ingredients and blitz until smooth. Pour the filling into the tin, then return to the freezer for 2 hours to firm up.
  4. To make the topping, blitz the macadamias in a food processor to form a paste. Add the remaining ingredients and blitz until smooth. Pour over the filling and smooth out with a spatula. Freeze for 4 hours.
  5. Thaw the cake for 10 minutes, then use a hot knife to cut into 6 square pieces.
  6. This cheesecake is best-eaten semi-frozen. Before serving, top with grated lime zest and toasted coconut flakes. Store your raw cake in an airtight container in the freezer for up to 2 weeks.

Recipe from Easy Gluten-Free by Helen Tzouganatos, Published by Plum, RRP $39.99, Photography by Jeremy Simons.