Patty’s Chocolate Mango Cheesecake
(It’s raw and living)
- 1 cup raw cacao powder
- 3 cups raw cashews (soaked for about 45 minutes)
- 2 cups rejuvelac or water
- 1 cup sprouted sunflower seeds
- 3 1/2 cups of date sauce (see recipe below)
- 3 peeled and chopped sweet ripe mangos
- 2 cups of fresh coconut meat
- About 1 teaspoon of sea salt
- 1 Tablespoon Cinnamon
- 1 ripe banana
- 2 cups of walnuts
- 1/2 cup coconut oil melted
- 1/2 cup date sugar
- 1 cup lecithin
Date Sauce: I use date sauce as the basis of many recipes because I prefer dates as a sweetener. Date Sauce is thinner than date paste and thicker than syrup. It is the consistency of apple sauce and easy to make. Just add pitted dates to your high-speed blender and blend them up with water. Add the water slowly to get it to the correct consistency. I keep date sauce in a jar in my refrigerator to use for many different recipes.
1. Make the crust first: Simply grind the walnuts and date sugar in a high speed blender. Pour mixture into a bowl. Add coconut oil. Pat mixture into bottom of a 9-inch spring form pan.
2. Make the caramel filling for the center of your cheesecake: Simply blend one cup of date sauce with one cup of sprouted sunflower seeds and 1 Tbsp. cinnamon. (Hint: Make twice as much as you need and keep half on hand in your fridge for dipping apple slices. Kids of all ages enjoy these raw living caramel apples!) Set this caramel mixture aside for a few minutes.
3. Make the chocolate and mango cheesecake fillings: In a high-speed blender combine until very smooth: 3 cups soaked cashews; 2 cups coconut meat; 2 cups rejuvelac or water; 2 cups date sauce; 1/2 cup lecithin; and a pinch of sea salt. If you do not have a Blendtec or Vitamix, use a good food processor. Go slowly. Turn your blender off every two minutes to give it a rest and stir the mixture, scrape the sides of the blender. (Or use the Twister jar on the BlendTec, very easy, and do it in batches!) When it all is very smooth and creamy, remove 1/3 of the mixture from the blender and place it in a bowl . Add one cup of cacao powder, 1/2 cup date sauce, to the remaining two thirds in the blender or food processor. Blend until chocolate mixture is very creamy. With a firm spatula pour the chocolate cheesecake filling mixture into the spring-form pan on top of the crust.
Next spread a thin layer of caramel filling on top of the chocolate cheesecake layer.
Clean your blender container and put the creamy mixture you had set aside back into the blender. Add 2/3 of the mangos, 1/2 cup of lecithin, and one banana. Blend until smooth. Add remaining mangos and pulse to combine them (don’t pulse too much, keep it chunky).
Spread your mango filling layer on top of the caramel layer.
Cover cheesecake with plastic wrap and set in the freezer for two or three hours. Remove cheesecake from freezer and refrigerate for one to two hours before serving. Garnish with cacao powder and mangos and serve cold.