GoodFor
Raw Tropical Cheesecake
This plant-based ‘cheesecake’ is simple but delicious, made with organic soaked cashews and our famous Australian dried pineapple and mango. A high-protein, creamy, fruity snack - free from refined-sugar, dairy and can also be made gluten-free
Ingredients
Ingredients
Base
- 1 cup quick oats (or quinoa flakes)
- 1 ½ cups almond meal
- 3 Tbsp maple syrup
- 4 Tbsp melted coconut oil
Cashew Cream
- 2 cups soaked cashews
- ½ cup coconut cream
- 1 large or 2 small lemons (rind, grated and juice)
- 3 Tbsp maple syrup
- 2 tsp vanilla extract or 1 tsp paste
- 4 Tbsp melted coconut oil
- 4 pineapple rings, softened in water
- ½ tsp salt
Topping
- ½ cup macadamias, chopped and toasted (optional)
- ½ cup coconut chips, lightly toasted
- 3 pineapple rings, cut into small pieces
- 2 - 3 pieces of dried mango, cut into small pieces
(Ingredients not available online can be found in store)
Method
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Soak cashews for at least 1 hour prior, then drain water off
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Stir together the base ingredients and press into a lined dish or cake tin, pop in the fridge to cool
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In a high-power food processor or NutriBullet, combine all cashew cream ingredients, and blend until smooth and silky.
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Pour mixture onto the base and spread it out evenly, put it back in the fridge to set.
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Lightly toast the macadamias and coconut chips in the oven, just to get the edges a little golden. Allow them to cool.
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Ideally the cheesecake filling needs an hour to set in the fridge or freezer before sprinkling the chopped mango and pineapple and toasted coconut and macadamias on top.
Best served cold - divine semi-frozen!
