Recipe Monday: Raw Vegan Mango-Gooseberry Cheesecake

Posted by – August 15, 2016
Categories: Food & Nutrition

If you missed them at their peak last month, take note! Gooseberries are heading out of season soon. Grab some while you can for this raw vegan mango-gooseberry cheesecake, and savor the last real weeks of summer before back-to-school.

 

For the Base
  • 1 cup pecans, soaked for 2 hrs
  • 1 tablespoon honey
  • 1 tablespoon coconut oil
  • seeds of 1 vanilla pod
  • ¼ teaspoon Himalayan salt
  • 2 teaspoons lemon juice
  • 3 tablespoons cacao powder
For the filling
  • 2 cups cashew nuts
  • 1 cup macadamia nuts
  • 1 cup coconut oil
  • ½ cup agave
  • 1–2 mangos
  • seeds of 2 vanilla pods
For the topping
  • 6 passion fruits
  • 1 cup raspberries
  • 1 cup gooseberries
  • ¼ cup agave
To Make

Put all the base ingredients together into a food processor and blend until finely chopped. Press into the base of a springform cake tin, make puncture holes in the base using a fork, and put it into the refrigerator while you make the filling. Blend all the ingredients for the filling together in a power blender until smooth. Make a double batch if you want a really tall cake. Pour the filling over the base.

Make a passion fruit topping by putting the passion fruit into a bowl with agave nectar. Strain the excess liquid off the passion fruit and pour over the filling. Decorate with gooseberries and raspberries. Refrigerate overnight or place in the freezer to set.

From Rawlicious by Peter and Beryn Daniel

Tags: Raw Foods Recipe Vegetarian & Vegan Peter Daniel Beryn Daniel

About the Author

Bevin is the publicity and marketing manager at North Atlantic Books.