Raw lemon, ginger and mango cheezecake
In case you hadn’t noticed, raw cheezecake desserts are among my favourite things to make.
Here is another raw vegan tart that was posted recently by Deborah Durrant from Deliciously Raw.
Check out Deborah’s website for more fabulous raw food ideas
As usual I have made a few amendments to the original recipe.
The main reason is, from a cost point of view, I have decreased the amount of
nuts in the base and replaced them with sunflower seeds which are much cheaper. Sunflower seeds do not have a particularly strong flavour so do not
affect the tasted adversely, and seeds are also healthy.
And again from a health point of view I try to cut down on the oils and sugars.
So here is my version –
1 C dry raw almonds
1 C sunflower seeds
2 T ginger powder
1 t vanilla extract
1/4 C soaked (pitted) dates
1 Put the almonds, sunflower seeds, ginger and vanilla into a food processor and process until the nuts are well broken into small pieces.
2 Add in the dates and pulse until the mixture is a bit dough-like.
3 Press the mixture into a 23 cm spring form tin lined with baking parchment and put in fridge to firm.
2 – 3 C fresh ripe mango, cubed
3 C raw cashews, soaked
1/2 C agave nectar
3/4 C lemon juice
1/3 C almond milk
2 T lemon zest
1 t vanilla
3/4 C coconut oil melted
2 T ginger powder
2 T soy lecithin
1 – Scatter about 2/3 the mango cubes over the crust. Keep the other 1/3 aside.
2 – Rinse the soaked cashews well.
3 – Put all remaining ingredients in a high speed blender and blend until smooth and creamy.
4 – Stir the remaining mango chunks into the mixture, and pour over the base.
5 – Put in fridge and chill till firm.
6 – You can decorate the top with thin mango slices if you wish.