Raw Mango Coconut Cheesecake with tremella

I’ve held on to this recipe for quite some while. Simply because I haven’t found the time to write down the recipe and share it. However, it’s been a while since I last shared a raw cake recipe on here, so I felt this was the time. This cake is both creamy, sweet and fruity, with a slighty tangy twist. Beautifully served on its own, or with a drizzle of dark chocolate, passion fruit pulp and a few fresh raspberries.

Lately I’ve been adding Super Feasts beautiful products to so much of my cooking, creations, elixirs and recipes. I absolutely love the flavour of mushrooms in my coffee, and of course the amazing health benefits that comes with them. My number one favourite mushroom is Tremella, a white mushroom that taste more like a dessert than anything else. Tremella’s abundant antioxidants also help remove free radicals, known to cause inflammation and cell damage, from the body. They are believed to enhance the body’s own antioxidant production, especially superoxide dismutase, the ultimate free radical scavenger.

According to Super Feast, other benefits include:

  • Skin hydration & elasticity

  • Stomach yin

  • Qi (Chi)

  • Lung & bronchial health

  • Healthy antioxidant activity

  • Digestive health

You can read more about Tremella and secure yourself a jar (or three) of these powerful mushrooms at Super Feasts Website.

Ingredients
Crust:

1 cup cashews
1 cup coconut flakes
12-15 pitted medjool dates
pinch of sea salt

Vanilla “cheesecake” layer:
2 cups cashews (soaked)
2/3 cup melted coconut oil
2/3 cup light, liquid sweetener
1/2 cup coconut milk
2 tbsp lemon juice
1 tsp tremella powder
1/2 tsp vanilla powder
pinch of sea salt

Mango cream layer:
3 cups cashews, soaked
2/3 cup melted coconut oil
2/3 cup light, liquid sweetener
One large mango, de-seeded and sliced into cubes
1/2 cup coconut milk
2 tbsp lemon juice
1 tsp tremella powder
1/2 tsp vanilla powder


Directions

1. To make the crust, simply process cashews and coconut in a food processor until a fine flour. Add in dates and salt and process until everything sticks well together. Press the dough into a lined tin and set aside.

2. For the vanilla layer, blend all ingredients until completely smooth in a high speed blender. Spread over the crust and freeze until solid (1-2 hours or so).

3. Repeat step 2 to make the mango layer. Spread the mango cream on top of the (frozen) vanilla layer and put back in the freezer for 3-4 hours.

The cake can be served frozen, or you can let it defrost for a few hours on the kitchen benk (or overnight in the fridge). Decorate with fresh flowers or whatever else you have on hand.

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