This raw Blackberry Mango & Passionfruit Cheesecake is truly heaven on a plate! It's raw, vegan, plant-based and, of course, gluten free! Despite looking really beautiful and complicated, it is actually super easy to make as you only need a food processor to blend each layer together!
I also love that this recipe uses blackberries, mango and passionfruit as these are such delicious tropical fruits with lots of natural sugars so you don't need to add anything artificial!
We hope you enjoy making this gorgeous recipe!
Ingredients
Base
100g almonds, finely ground
1/4 tsp pink salt
1/2 tsp vanilla bean paste
1 tbsp organic maple syrup
50g melted unrefined coconut oil
30g coconut flour
Passion fruit & mango layer
200g fresh ripe mango
2 tbsp passion fruit powder
1/2 lemon, juice
90g cashews, soaked
1 tsp vanilla bean paste
80g coconut cream from a can
60g coconut yogurt
2-3 tbsp pure maple syrup *
1/4 tsp pink salt *adapt to the sweetness of your mango
Blackberry layer
100g fresh or frozen blackberries
90g cashews, soaked
1 tsp vanilla bean paste
1/2 lemon, juice
80g coconut cream from a can
80g coconut yogurt
2-3 tbsp pure maple syrup
Instructions
Base
Line the bottom of a 16cm spring pan.
Place all the ingredients in a food processor and blend until the mixture resemble wet sand.
Press the mixture into the pan and freeze whilst making the filling.
Mango & passion fruit layer
Soak the cashews in hot water for at least 30 minutes (or overnight), rinse and drain.
Place all the ingredients in the food processor and blend until completely smooth. Should be dense but pourable. Pour over the base and freeze for one hour.
Blackberry layer
Soak the cashews, rinse and drain. Mash the berries with a fork and pass through a sieve to remove the seeds. Place all the ingredients in the food processor and blend until completely smooth.
Pour the batter over the mango layer and freeze for at least 4 hours.
Remove from the freezer to thaw 1 hour before eating.
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