Having a week off from work is giving me so much time in the kitchen to make sweet treats and I am loving it. Made this cheesecake as a dessert for our cookout the other day and everybody loved it.

Is it just me or do you love the mango and passion fruit combo too? Not only good for smoothies it seems and once again I surprised my non-vegan table guests with my vegan cooking. I always love it how they have to admit vegan food is far from bland-tasting or boring.

Let's hope yesterday inspired them to go at least vegan for 1 day a week..... they promised but let's see what they make of it. maybe I just have to invite them more often hehe.

MANGO PASSION FRUIT CHEESECAKE

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INGREDIENTS

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For the base

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3/4 cup unsalted raw nuts of your choice, I used a mix of almond and cashew nuts
1/4 cup raisins (or pitted dates works too)
1/4 cup dried goji berries
2-3 tbsp raw cacao powder
2-3 tbsp extra virgin coconut oil

Passion cheesecake layer

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1.5 cup unsalted raw cashews, soaked for at least 1 hour (overnight is best)
1/3 cup passion fruit pulp
1/4 cup maple syrup
1/4 cup extra virgin coconut oil
1/2 lime, juice only

Mango chia seed jam layer

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1-1.5 cup mango
2 tbsp chia seeds
Vanilla extract or paste to taste (optional)

Toppings

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2 tbsp dried goji berries
2 tbsp sliced almonds (unsalted)
1-2 tbsp desiccated coconut

DIRECTIONS

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For the nutty crust

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1. Add the mixed nuts to a blender. Pulse a few times until they are broken up. Add all other ingredients and process until the dough comes together.
2. Press the mixture firmly into a tart pan with an open bottom (or a springform). Set in the freezer to set while you prepare the cheesecake layer.

For the cheesecake layer

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1. Soak cashew nuts for at least 1 hour. The longer you soak them the creamier it will be. Overnight is best. For faster soaking, soak the cashews in boiled water.
2. Blend all ingredients in a high-speed blender until creamy. Take crust out of the freezer and add the cheesecake layer on top. Place back into the freezer.

For the mango layer

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1. Blend mango. chia seeds and vanilla in a blender until nicely pureed. Pour over the cheesecake layer and freeze until firm but not frozen.
2. Top with goji berries, desiccated coconut, and sliced almonds. Or use any other superfood topping you like.
3. Slice and serve!

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FYI: For green smoothie tips, tricks, and recipes, download my FREE GREEN SMOOTHIE EBOOK HERE!

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ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600

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