Raw Mango and Raspberry marbled Cheesecake (Wow, what a mouthful!!)

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What are wonderful autumn week it has been here, the leaves are swirling off the trees and evenings of pumpkin-spiced lattes have finally made an appearance! After making the decision to put the development of my website on hold for a short while because my work load is quite clearly taking its toll on me, I am SO HAPPY to say that I have now officially sent off my applications for my top choice of Universities! So I felt a cheeky no-bake raw vegan mango cheesecake was the perfect way to celebrate- and I can truthfully say that it went down a treat with my family. I can wholeheartedly admit this was the best vegan dessert I think I’ve ever tasted! No seriously. Fresh, creamy and wonderfully satisfying; I can’t even begin to describe how insaneously succulent this creation was, plus it is super simple to make.

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Ingredients – Crust

  • 1 cup mixed nuts (I used a combination of cashews, walnuts, almonds and brazil nuts)

  • 1 cup soaked soft pitted dates

  • 1 tsp cinnamon

  • 1 tsp vanilla extract

  • 2 tbsp maple syrup

  • 1 tbsp chia seeds

Ingredients – Filling

  • 2 ripe mangos, diced

  • 1 tsp vanilla extract

  • ½ cup almond/coconut milk

  • Pinch cinnamon

Ingredients – Raspberry swirl

  • ¾ cup frozen raspberries

  • Dash almond/coconut milk

Method:

  1. Line a medium spring form pan with parchment paper or spray with a healthy cooking oil

  2. Place all of the dry crust ingredients (nuts, dates, cinnamon, chia seeds) into a blender and whiz up to form a fine crumb texture

  3. Then add in the maple syrup and vanilla extract and pulse to make the mixture moist enough so that it will stick together when pressed.

  4. If your mixture is still quite crumbly and will not stick together try adding a quick dash of almond or coconut milk

  5. Tip this mixture into your springform pan and press down using the back of a metal spoon to fill the edges and get rid of any gaps

  6. Now onto making the mango filling- AKA the best bit, where you get to taste the creamy mango concotion until the flavour suits your sweet tooth!

  7. Start by combining the two mangos (diced) in your blender, add the vanilla extract, a pinch of cinnamon and your vegan milk substitute- I used coconut and it worked a treat!

  8. Once blended pour this mixture on top of your nutty base and give the pan a quick shake to allow an even distribution of this mixture

  9. For the raspberry swirl simply blend the raspberries and a dash of your milk and dollop on top of the mango mixture. Using a fork or a coctail stick swirl the mixture into the mango filling to create a marbled pattern

  10. Instead of baking, place your marbelled mango and raspberry creation into the freezer to set for about 3-4 hours, remove from the freezer approximately 10 minutes before serving to allow to thaw for the sweetest indulgement!

Picture4This succulent sweet dessert can be enjoyed heavenly with a dollop of 0% Fat Greek Yogurt (if not vegan), or a spooning of whipped coconut cream!

 Enjoy you lovely peeps!

Much love,

Grace x

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