This recipe for my raw Mango Cheesecake slices is one of my favourite desserts, ever. Honestly it’s a complete dream, and i’ve never known anyone to dislike it. The base is inspired by my raw brownies from my chocolate ebook (it’s free, when you subscribe!). This amazing dense nutty and rich chocolate base would be amazing on its own, but no, i’ve gone and made this recipe even more incredible by adding a dreamy mango cheesecake topping! And guess what… It’s healthy! My friends are always so shocked when i tell them it’s so good for them. The base is made from almonds, pecans, medjool dates and raw cacao powder. The nuts are a wonderful source of healthy fats and plant based protein, with 1 cup equating to around the same amount of protein as a steak, but minus all that acidic saturated fat! Then, we’ve got the medjool dates that as well as being a great source of fibre are a wonderful natural sweetener. My favourite ingredient, and what brings this fudge chocolate flavour to life is the raw cacao powder. Raw cacao powder is the raw form of cocoa powder, it’s raw and therefore completely unprocessed and natural. This means you can benefit from all its wealth of goodness, and boy does it have lots. Raw cacao is one of the richest sources of antioxidants, containing even more than berries. It also helps the release of seretonin, which is the happy hormone. So not only will this dessert be delicious but immune boosting and happy making too!
The Mango cheesecake topping is made from mango, cashew nuts and coconut oil. Mangoes are actually one of my favourite fruits, so i love making this recipe if only to be able to suck the last bits of mango flesh from the skin and stone (you know you do it!) Combining the mango with the cashews makes it so wonderfully creamy, whilst the coconut oil acts to set the mixture so when it’s in the freezer or fridge it hardens. Any time is the right time to make this amazing dessert, trust me, it will transport you to heaven!
1 cup almonds
1/2 cup pecans
1 cup pitted medjool dates, chopped
1/4-1/3 cup cacao powder
a pinch of salt
1 tsp water
2 large mangos, peeled and cubed
1 cup cashews (soaked)
1/3 cup water
1/3 cup coconut oil (melted)
Start by grinding the almonds in a food processor. Add the remaining ingredients and process to combine into a dough. Keep blending until completely combined and sticky. Press rectangularly/ or in to a square on the bottom of a tray lined with parchment paper. Set aside while you make the topping.
Throw everything into the blender and blend until smooth. Spread evenly on top of the crust and place in the freezer to let set. When you’re ready to eat, remove from the freezer and let melt for 5-10 minutes decorate with your choice of coconut, cacao nibs or goji berry topping. Or why not add all three!