Mango Coconut Vegan Cheesecake

 

Recipe contributed by Joey's Plate

Makes one 6-inch cheesecake

INGREDIENTS:

Chocolate almond crust

• ½ cup almonds
• ¼ cup coconut flakes
• 2 Tbsp cacao nibs
• 2 Tbsp raw cacao powder
• 5 medjool dates, pitted and chopped
• 1 Tbsp almond butter
• 1 tsp vanilla extract
• 1½ Tbsp maple syrup

Coconut cream filling

• ½ cup raw cashews, soaked for 2 hours and drained
• ¼ cup coconut cream or cream from top layer of premium coconut milk
• 3 Tbsp maple syrup
• 1 tsp vanilla extract
• ¼ cup virgin coconut oil, melted
• ¼ cup raw coconut butter, melted

Mango coulis

• ½ cup mango chunks, drained and rinsed
• 2 Tbsp maple syrup
• 1 Tbsp coconut oil, melted
• ½ tsp finely grated lemon rind or ¼ tsp lemon extract

 

DIRECTIONS:

Chocolate almond crust

1. Combine almonds, coconut flakes, cacao nibs and cacao powder in a small food processor and process until the mixture is coarse but not powdery.
2. Add the remaining ingredients and process until the mixture binds together.
3. Press into a 6-inch pie plate and set in the freezer while preparing the filling.

Coconut cream filling

1. In a high-speed blender, blend all ingredients except coconut oil and coconut butter until smooth.
2. Add coconut oil and coconut butter then blend until smooth.
3. Pour over chilled pie crust and set in the freezer for a minimum of 2 hours.

Mango coulis

1. In a high-speed blender, blend all ingredients until smooth.
2. Cut individual cheesecake slices then drizzle with mango coulis.

Keep refrigerated until ready to serve and sprinkle with chopped nuts or cacao nibs if desired.

 

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