Raw Mango Pecan Brownie Cheesecake
Ingredients
Base
- 1 cup pecans (I used activated)
- 1/2 cup soft dates, pitted
- 1/4 cup cacao powder
- Pinch salt
- 1 Tbsp desiccated coconut (use organic)
Filling
- 2 cups raw cashews, soaked 2-4 hours in filtered water
- 1 cup mango flesh
- 1/3 cup pure maple syrup
- 1/3 cup almond milk
- 2 Tbsp finely grated lemon zest
- 1/4 cup lemon juice
- 1/3 cup coconut oil (melted if you have a less-powerful blender)
Toppings
- 1 mango for puree
- Coconut yoghurt
- Additional mango
- Cacao nibs
Preparation
Add all base ingredients to a high-speed food processor and pulse to form a sticky dough.
Press the base into a silicone cake mould or lined spring form and set aside.
Drain the cashews and rinse well.
Transfer the cashews to a high-speed blender with all other filling ingredients and blend on high until very smooth, about 1-2 minutes.
Pour the filling over the base, bang to flatten the surface, and set in the freezer for a minimum of 4 hours.
For serving, remove from the freezer and cake mould the night before and place in the fridge overnight to defrost slowly.
Blend the flesh from 1 mango to make puree.
Top the cheesecake with the mango puree, coconut yoghurt, extra mango, and cacao nibs. Enjoy.
