Raw Mango Macadamia Cheesecake

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Kakadu plum
  • 1 1/2 Lemon
  • 1 1/2 Mangoes, fresh
  • 15 Medjool dates, pitted

• Canned Goods

  • 2 cups Coconut milk

• Condiments

  • 1/3 cup Rice malt syrup or maple syrup

• Baking & Spices

  • 1 pinch Sea salt flakes
  • 1 pinch Tumeric
  • 1 tbsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 1/2 cup Almonds, raw
  • 2 cups Cashews, raw
  • 1 Coconut flakes
  • 1/2 cup Coconut flakes or desiccated coconut, toasted
  • 1/2 cup Macadamia nuts, raw
  • 1/4 cup Macadamia nuts
  • 1 Macadamias, whole raw

Found on cashewsandcacao.com

Description

Directions

• Prepare a medium sized cake tin with baking paper on the bottom. You can do the sides too, but I never find it necessary.
• 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.
• 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 its even. You can even run a knife around the edge to make sure its completely level. Place this in the freezer while you make the filling. 
• 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.
• 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. 
• 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. 
• Once youre 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.
• 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.
• 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.
• 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.
• 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!