There are loads of great vegan raw cheesecake recipes out there. I have tried some, and even if they mostly taste really good I would not make them again. I think most of them contain too much fat and have a rather high footprint, when living in Europe. They are made of mainly cashews, canned coconut (only the fatty part) and even coconut oil. Of course half frozen (as they are mostly served) this tastes amazing, but afterwards my stomach has a lot to complain about with so much fat. To me this is just not healthy.
So, as I am lucky to live in the Algarve now, we have plenty of mangos here. Good reason to use them for a raw vegan cake, instead of the coconut. I added soy yoghurt (my favorite one from France) and some cashews. I tried to restrict the cashews amount. There are some amazing cashew farms you can support which are fairtrade and organic. I linked my products, so you have an inspiration (no paid advertisement – just personal conviction 🙂 ).
The crust I made with dates, almonds and oats. For me the perfect combination, so it doesn‘t get too sweet. The cake is very easy and quickly prepared. It is super light, healthy and not too sweet: the perfect healthy dessert. Especially when you want to create some summer feeling in the long winter of the northern hemispheres.
As I‘m writing this Emil is having his first Kindergarten day. I‘m sitting in a café close by and I‘m just enjoying this relaxing atmosphere without having to look out for a child :). It is a trial day, but he will most certainly start very soon, which is amazing. Finally able to shoot, cook, write posts, etc. without Emil constantly wanting something. He is a nice and funny boy, and is often very independent, but oddly not when I need him to be… So hopefully in the future my husband and I will be able to work part of the day in a relaxing and quiet mood. But you never know what happens with a child, so let‘s see… and pray ;).
SERVES: makes a 19 cm cake
25g oat flakes
20g walnuts (or more almonds)
1 tsp coconut oil (=7,5g), melted (optional)
140g cashews, soaked overnight**
1 mango (= 200g of flesh)
300g soy yoghurt
70g agave syrup
1 ½ tsp locust bean gum
NOTE: *in case your dates are very dry, you can soak them in water before. ** soak the cashews overnight or at least for 3 hours
Line the bottom of your cake pan (19 cm) with parchment paper.
In a food processor pulse the nuts and the oat flakes until they are ground. Set them aside. Then place the dates in the food processor and pulse just for a few seconds to break them up in small pieces. Add the ground nuts, oats and the coconut oil. Pulse everything until you get a sticky mixture, for about 15-25 seconds.
Spread the mixture into the cake pan and press it evenly to the bottom with your hands (you can also use the bottom of a glass).
For the cake base add all ingredients to a high speed blender, except the locust bean gum, and mix until smooth. Then add the locust bean gum and mix again for a few seconds.
Pour the mixture into the cake pan and freeze the cake at least for 3 hours. Afterwards you can decorate it with the mango cubes and coconut flakes.
Before serving, let the cake stand at room temperature for around 30 minutes. You will notice a small space which will appear after a while between the cake and the cake pan. Now the cake is ready to be lifted out. Serve the cake when you are able to cut it in pieces.
If you keep the cake in the fridge afterwards, it will be quite soft. So I would recommend to keep it in the freezer, if you don‘t like it. We had it in the fridge afterwards and liked the softer consistency as well.
Healthy for people & planet – please go always organic!