cake

raw mango macadamia cheesecake

December 15, 2016
raw-mango-macadamia-cake

Mango is about as summer as it gets. Add mango to a raw vegan cheesecakeΒ and you’ve got SUMMER! Then, add some crunchy macadamias and you’ve got Aussie Summer!! I know, I know, it feels like I’m rubbing it in for all you lovelies over where the sun currently don’t shine (much). Dude, get your mind outta the gutter, I’m talking about the NorthernΒ Hemisphere. BUT I’m not rubbing it in. I’m getting you excited for what is to come. Also, if you can get some frozen mango from your local market then you can probs make this right now! So it’s all good yeah?

I based this Raw Mango Macadamia Cheesecake on an Aussie summer classic – a Mango & Macadamia Weis Bar! Have you ever had a Weis bar? It’s an ice cream bar, made up of tangy mango sorbet and a strip of creamy vanilla ice cream studded with crunchy Australian macadamias.

Macadamias are one of the few native Australian plants that have become very popular and with good reason. They’re deliciously buttery, thanks to their high fat content, and unfortunately very expensive – so they add a little special sumthin’ sumthin’ to this cake. I, of course, miss a few things since cutting out sugar so I decided Β to healthify a Weis Bar. Let me tell you, major success!

This cake is vegan, paleo, gluten free, dairy free, raw and SO easy to make. Pinky swear. You’ll be amazed that a blender, a food processor and a freezer can create such magic. My preference as a sweetener is maple syrup, I don’t think I need to explain that.. It’s bloody delicious! I do, however, often use rice malt syrup because it’s less expensive, which means a lot to this mama on a budget. You might need to make some adjustments if your using one or the other in this recipe. Less is more, because you can always add more later. Just remember to keep tasting the filling as you go! What’s your favourite natural sweetener and why?
raw mango macadamia cheesecake

raw mango macadamia cheesecake

 

We had a little garden party last weekend and I knew I wanted to serve a cake like this. It was a lovely Sunday and I saw some old friends I hadn’t touched base with in a long while. We’ve only been back here in Melbourne for a few months and it was a happy accident that a friend of mine, who I worked with in Venice, is back here for the summer! It really is a small world after all.

We sat in the sunshine, eating lemony salads and hot pink beetroot dip. Drinking beers and catching up, whilst a pantless Evie covered herself in mud and cake. Safe to say it was pretty wild for a garden party. Ha! There is no greater joy than seeing your child get deliriously messy and feed them cake, knowing it’s full of wholefoods and love.

 

 

raw mango macadamia cheesecake

 

Summer is here and this is my celebration.

If you like this recipe, don’t forget to subscribe to my mailing list and follow me on instagram for recipe updates.

Love & light,

Rosie x

Print

Raw Mango Macadamia Cheesecake

Invite summer into your life with this simple yet impressive Mango, Vanilla & Macadamia Cheesecake. Raw | Vegan | Paleo | Gluten Free | Dairy Free

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 slices

Ingredients

Base

  • 15 medjool dates pitted
  • 1/2 cup raw almonds
  • 1/2 cup raw macadamia nuts
  • 1/2 cup toasted coconut flakes or desiccated coconut
  • pinch sea salt flakes

Cake Filling

  • 2 cups raw cashews soaked for 6 hours min.
  • 1/2 cup coconut oil melted, see notes
  • 1/3 cup rice malt syrup or maple syrup
  • 2 cups coconut milk
  • 1 tbsp vanilla extract
  • 1 1/2 lemon juiced
  • 1/4 cup macadamia nuts roughly chopped
  • 1 1/2 fresh mangoes for frozen see notes
  • pinch tumeric (optional for colour)
  • coconut flakes for decorating
  • whole raw macadamias for decorating
  • Kakadu Plum powder optional, for decorating

Instructions

Base

  1. Prepare a medium sized cake tin with baking paper on the bottom. You can do the sides too, but I never find it necessary.

  2. In your food processor, add all the base ingredients and process until well combined and it starts to form a sticky ball. The mixture should stay together if you roll a small amount in your hands. If it is too dry you can add more dates or a very small amount of water. Try half a teaspoon to start. If it is too wet then just add some more nuts or coconut and blend together.

  3. Take 3/4 of the base mixture and press it into the bottom of your cake tin. I use a small flat bottomed glass or jar to press it down and make sure it's even. You can even run a knife around the edge to make sure it's completely level. Place this in the freezer while you make the filling. 

  4. Take the remainder of the base mixture and roll it into different sized balls, making them gradual larger to smaller so they will form a crescent on one side of the cake. Store these bliss balls in the freezer in a separate container.

Cake Filling

  1. In a blender, add soaked cashews, coconut oil, sweetener, coconut milk, vanilla & the juice of one lemon and blend until thick and smooth. Unless you have a very high powered blender, it will need to be blended for awhile to make sure the cashews are completely smooth. 

  2. Taste the mixture and add more sweetener or lemon juice to taste. We will be adding more lemon later, we want this mixture to have a mild vanilla flavour. 

  3. Once you're happy with the mixture, take the frozen base from the freezer and pour 1 & 1/2 cups of the vanilla cake mixture into the cake tin. Sprinkle with the chopped macadamias and very gently stir them through mixture a little, so they are not sitting on top of it. Tap the cake tin on the bench a few times to level and remove any air bubbles. Place the cake tin in the freezer again to let it harden.

  4. Leave the remainder of the mixture in the blender and add in the mango and the rest of the lemon juice. Blend until completely smooth. Taste and add extra lemon juice if desired.

  5. Once the vanilla layer has hardened a bit (you may have to leave it half an hour or so), pour the mango mixture into the cake tin and tap it on the bench to remove air bubbles. Smooth out the top with a spoon and place it back into the freezer. Freeze for at least 6 hours, I always do overnight.

  6. Before serving the cake you can leave at room temperature for 1.5 hours to thaw or move it to the fridge to thaw slowly approximately 3 hours before you wish to serve it.

  7. To decorate, sprinkle with a small amount of kakadu plum powder if you have it. Then place the bliss balls in a crescent moon shape on one side of the cake, with the larger ones in the middle and smaller ones on each side. Behind them, on the edge of half the cake, crumble toasted coconut and sprinkle some chopped macadamias. Place the whole macadamias in gaps around the bliss balls and serve to the delight of all your friends and family!

Recipe Notes

  • Don't forget to soak your cashews in the morning or the night before. Just place the cashews in a big bowl and cover with cold water. If you are in a serious time crunch you can pour hot water and soak for 30 mins to an hour, but the cake won't be raw anymore.
  • To make this cake you really should have all your ingredients at room temperature. This means no hot oil or coconut milk from the fridge.
  • The easiest way to melt coconut oil is to fill a bowl with hot water and place the whole jar of oil, with the lid on, into the bowl. If you use boiling water you will need to wait for the coconut oil to come to room temperature.
  • You can use frozen mangoes for this cake. I haven't before but I would hazard a guess at using 1 and a half cups of thawed mango chunks.