This weekend I am holding my first raw food workshop! I have a bunch of awesome girls coming along and I wanted to whip up something to share with them at the end of the class… not that they will be hungry because everything I prepare they will get to sample and more, but I can’t NOT make them a cheesecake to enjoy at the conclusion of class.
Everyone loves a raw cheesecake and I hope they all enjoy this one!
100g macadamia nuts
50g dried, unsweetened coconut
1 pinch celtic sea salt
Combine all ingredients together in a food processor until the mixture sticks when pressed together.
(TM: Process on speed 7 / 15 secs)
Press base firmly into a round spring-form cake tin. Sprinkling a little extra coconut on the base helps the cheesecake from sticking.
3 cups cashews, soaked overnight
175g coconut oil, melted (TM:” to melt place coconut butter into TM and process at 37 degrees / 5 mins / stir speed 1)
120g cup agave
60g maple syrup
350g frozen or fresh mango
3/4 cup lemon juice
1/2 tablespoon vanilla extract
Process all ingredients (except the melted coconut oil) in a food processor working you way up to the highest speed setting. You may need to scrap the sides and process again a number of times until the cashews and smoothly combined and the mixture is creamy.
(TM: Process working speed up to 10 for 30 secs. Scrap down the sides and process again for a further 15 seconds or until mixture is creamy and smooth).
While the processor is running on medium speed, drizzle in coconut oil and process a further 5-10 secs until all the oil to well mixed through the mango filling.
(TM: Set TM to speed 4 and drizzle coconut oil through lid. Allow to mix a further 5 – 10 secs)
Pour the mango filling over the cheesecake base and set in the freezer overnight.
The cheesecake is best cut into slices while still frozen and then allowed to sit at room temperature 20-30 mins before serving.
Enjoy with passionfruit or fresh berries or just on it’s own…