What’s not to love about macadamia’s, coconut and mango together in one decadent summer dessert?
I’m so very excited to post this mango cheesecake made with homemade cultured coconut cream yogurt. This was my first time making a cheesecake without dairy and I must proudly say it has worked at treat. In fact, I prefer it.
Macadamia & coconut mango cheesecake made with coconut cream yogurt is a dessert for everyone. It’s SCD, GAPS, it’s Paleo, it’s dairy-free, it’s vegan, it’s raw, it’s refined sugar free and bonus - it’s full of good, gut loving bacteria. Most importantly it’s also DELICIOUS!!
1 cup raw macadamias
1 cup raw cashews
1 cup shredded coconut
1 teaspoon vanilla
4 medjool dates chopped
30 grams coconut oil (approx. 1 tablespoon full)
2 teaspoons of maple syrup (or honey on SCD/GAPS)
CULTURED COCONUT CREAM FILLING
1 ½ cups pre-soaked raw cashews
2 cups of homemade coconut yogurt
2 teaspoons vanilla
1/3 cup coconut oil (60 grams)
4 tablespoons of maple syrup (or honey on SCD/GAPS)
1 mango cheek pureed
3 mango cheeks sliced
¼ cup shredded coconut
1/3 cup macadamia nuts – halved
1 teaspoon of coconut oil
1 tablespoon of maple syrup (or honey on SCD/GAPS)
NOTE: Coconut cream yogurt - must be made 12 – 24 hours ahead of time and chilled for minimum 6 hours.
1. Soak the cashews – in water with 1 teaspoon of salt for 2 hours to soften
2. Grease the base of a 9-inch spring form cake tin with coconut oil
1. Pulse all the ingredients in a food processor to form a rough, sticky crumble.
2. Pour the mixture into the cake tin and press down with your finger-tips or the back of a spoon to form a thick smooth base. The mixture may appear wet however it will set firm in the fridge. Placing it in the freezer for 20 minutes speeds this along.
CULTURED COCONUT CREAM FILLING
1. Drain the cashews in a sieve or colander. Rinse thoroughly then pour them into the blender.
2. Add the coconut yoghurt and the remaining ingredients into the blender.
NOTE: Homemade coconut cream yoghurt has a layer of coconut water under the cream. Use only the thick top coconut cream and drain away as much liquid as possible.
4. Mix on high speed until it becomes a thick, milky consistency
5. Pour onto the chilled nut base.
6. Mush one mango cheek with a fork or in a blender.
7. Dollop teaspoons of the mango puree onto the coconut cream layer then stir with a chopstick or knife to create a marble effect in the top section of the cheesecake.
8. Place in the fridge for minimum 3 hours to set.
Arrange fresh mango slices in a circular fashion on top of the coconut cream filling. The more mango the merrier.
NOTE:The nut crumble is not raw. If you prefer this desert 100% raw, simply mix the nut ingredients together and spoon it on uncooked – it will taste just as good.
1. Place all ingredients into a small frying pan.
2. Gently heat and stir continuously with a spatula to avoid burning the coconut.
3. Remove from the heat as soon as the coconut is golden brown.
4. Spoon onto a plate, set aside and leave to cool. The nut crumble will set hard like a brittle when it cools.
5. Snap the nut crumble apart into clumps and decorate over the sliced mango.
6. Leave the cheesecake in the fridge until time to serve.