Raw Food: Mini Chocolate Mango Cheesecakes

Mini Chocolate Mango Cheesecakes

Crust

1 cup raw macadamia nuts
1 cup raw pecans
1 cup pitted dates

Blend the nuts and dates in a food processor until a sticky mixture forms.

Divide the mixture evenly among the bottoms of the mini cheesecake pan and press down well to form a crust. Set aside.

Cheesecake Filling

3 1/2 cups raw cashews (soaked for at least an hour or ideally overnight)
3/4 cup fresh lemon juice
3/4 cup pure maple syrup
1 cup coconut oil, melted (I placed the jar in a bowl of warm water to do this)
1/2 cup water
2 teaspoons vanilla extract
1/2 teaspoon salt

Blend all the filling ingredients in a food processor or blender until smooth.

Pour the filling mixture evenly over each crust. Use the back of a spoon to flatten out the tops. Cover with foil and freeze overnight.

Chocolate Sauce

(make this right before you’re ready to serve the cheesecakes)

1/2 cup coconut oil, melted
1/4 cup pure maple syrup
6 tablespoons cacao or cocoa powder
2 teaspoons vanilla extract

Whisk all the sauce ingredients together in a bowl.

Topping

Sliced mango (or other fresh fruit)
Chopped macadamia nuts (or other nuts) for sprinkling

Assembly

Transfer the cheesecakes to the refrigerator to thaw for about an hour before serving.

Once thawed, spoon some chocolate sauce over each cheesecake.

Top with sliced mango and sprinkle with macadamia nuts.

Some notes:

For the crust, you can use any nuts that you have on hand, except maybe cashews since that would be cashew overload. Pecans, walnuts, and hazelnuts would all work well.

You can also substitute agave nectar for the maple syrup.

If you don’t have a mini cheesecake pan, you can use a regular muffin pan with paper liners or use silicone muffin cups. And if making mini cheesecakes seems too cumbersome, you can just make one large cheesecake using an 8-inch spring-form pan.

With the time spent pre-soaking the cashews and then waiting for the cheesecake to set in the freezer.

You can always set aside some of the filling and eat it like pudding.

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My passion is holistic health. For 20 years it has been a foundation to my lifestyle and I have been working with clients since 2004 - I am based in both London and Barcelona. Find Tera on: www.terakauryoga.com & www.ombarcelona.com

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