Christmas Day dessert doesn’t have to be a sugar laden affair that leaves you feeling overfilled and lethargic. Here we’ve paired delicious in-season mangoes with health giving nuts, medjool dates and coconut oil for the ultimate guilt-free Christmas Day indulgence.
Vegan Friendly, Dairy Free, Gluten Free, Free from Refined Sugars
Serves 12:
what you need
For the Chocolate Base:
1 cup (135g) dates, soaked in 1/3 cup (80ml) warm water for 10 minutes
11/2 cups (150g) almond meal 1/2 cup (45g) desiccated coconut, plus extra to sprinkle
1 tsp ground cinnamon
1/4 cup (25g) cacao powder
1 tbs coconut oil
1/3 cup (40g) cacao nibs, plus extra to serve
Coconut flakes, to serve
For the Vanilla Cheesecake:
2 cups (300g) raw cashews, soaked in water for 3 hours, drained
1 ripe banana, chopped
1 tbs vanilla-bean extract
1/2 cup (125ml) maple syrup
2 tbs coconut oil, melted
¼ cup coconut milk
For the Mango Cheesecake Layer:
2 cups (300g) raw cashews, soaked in water for 3 hours, drained
500g mango flesh, diced
1 ripe banana, chopped
1/4 cup (60ml) maple syrup
1/4 cup (60ml) lemon juice
2 tbs coconut oil, melted
Cacao nibs and coconut flakes to decorate.
what to do
Grease and line the base and sides of a 23cm springform cake pan with baking paper.
In a food processor or Thermomix, blend the dates, soaking liquid along with remaining base ingredients until it comes together nicely.
Press this mixture firmly into the base of the springform cake pan and place in freezer. Begin the vanilla cheesecake layer.
Place all vanilla cheesecake ingredients into processor blender and blend until completely smooth and lump free. Pour this mixture on top of chocolate base layer and return to freezer. Leave in freezer for approximately 1 hour before making the final mango layer.
Using the same blender or processor, add the mango cheesecake layer ingredients. Blend until completely smooth and free from lumps. Pour this layer on top of the vanilla cheesecake layer. Return to freezer for at least 6 hours or preferably overnight.
Remove from freezer and leave to thaw slightly for 5-10 minutes before slicing into bars and serving immediately. Decorate with cacao nibs and coconut flakes.
