This awesome vegan cheesecake is soooo creamy and delicious and you would never know its vegan! :-) This is the approx recipe because I eyeballed it for the most part.
Serves 8 very generous slices - it is very more-ish - so watch out! :-)
Mango layer - blend all of it til creamy smooth:
4 cups frozen mangos
21/2 -3 cups organic raw cashews, soaked overnight and drained
3/4 - 1 cup pure organic maple syrup
8 TBSP organic virgin cold pressed coconut oil (melted)
2 TBSP fresh lemon or lime juice
11/2 tsp pure organic vanilla extract
Pinch of sea salt
Strawberry layer - blend all of it til creamy smooth:
4 cups strawberries
21/2 -3 cups organic raw cashews, soaked overnight and drained
1 cup pure organic maple syrup
8 TBSP organic virgin cold pressed coconut oil (melted)
2 TBSP fresh lemon or lime juice
11/2 tsp pure organic vanilla extract
Pinch of sea salt
Base - tastes like larabar - really yummy as is:
1 cup organic toasted walnuts or pecans crushed
1/2 cup organic toasted almonds crushed
11/4 cup organic mejool dates, pits removed
1 tsp organic vanilla essence
A pinch of sea salt
Mash base ingredients into a nice bar like consistency and spread out in a spring form pan base.
Pour on Strawberry layer, freeze til firm. Then pour on mango layer and swirl on some maple syrup on top. Freeze overnight.
Remove from freezer approx an hr before serving to allow to thaw abit. Open spring form pan and cut into slices. I put waxed paper on the base of my spring form pan because I dont like to scratch the non stick coating. Keep in fridge or return to freezer if there is extra after serving because it will melt just like ice cream.
Offer with love! Yummmmmmmy! :-)
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