Vegan Gluten-Free Mango Cheesecake with Oat Crust
Ingredients
Crust
- 100g GF rolled oats
- 100g raw almonds
- 7 Tbsp. coconut sugar
- 2 Tbsp. cocoa powder
- 1/4 tsp pink salt
- 5 Tbsp. melted coconut oil
Filling
- 200g raw cashew
- 200g fresh mango
- 5 Tbsp. coconut cream
- 6 Tbsp. melted raw cacao butter
- 4-5 Tbsp. maple syrup
- 3 Tbsp. lemon juice
- 1/2 tsp lemon zest
- Pinch of good salt
Decoration
- mango
- kiwi
- passion fruit
- blueberries
Preparation
Preheat oven to 170°C. Place all dry ingredients for the crust in a food processor and process until it reaches the consistency of flour.
Add melted coconut oil to the food processor and process until it becomes like wet sand.
Press the mixture into the bottom of the cake tin. Bake for 15-22 minutes or until baked through. After cooling, freeze for 30 minutes to an hour.
Place all ingredients for the mango filling in a high-speed blender and blend well. Adjust sweetener or lemon juice as needed. Layer over the crust and place fruits on top. Freeze overnight.
Remove the cake from the tin and cut with a warm knife.
Note: You can substitute maple syrup and coconut cream with raw agave and raw nut milk for a raw filling version.
