Vegan Lime and Mango Cheeze Cake

This dessert is raw, vegan and paleo as it is based predominantly of nuts with no cheese, processed sugar or dairy in sight. The base is made with a combination of nuts and sweet dates to stick them together while the filling is made from cashew nuts blended to create a beautifully smooth paste that takes on the flavours of lime and coconut perfectly. Diets aside though, this is a truly delicious cake that has been boyfriend and kid approved, so you don’t have to save this for those following a diet. Serve it to anyone and I guarantee they will be impressed.

IMG_2928

Recipe

Ingredients

Base

8 medjool dates, pitted and roughly chopped

2/3 cup walnuts (Activated* are ideal)

1/3 cup almonds (Activated are ideal)

1/4 cup shredded coconut

pinch celtic sea salt

Filling

3 cups cashews

3/4 cup coconut nectar

1/2 cup freshly squeezed lime juice ( I used 5 but this will vary according to how juicy they are)

3/4 cup coconut oil

Topping

2 fresh mangoes, flesh removed (you could also use defrosted frozen mango)

lime juice and coconut nectar, to taste

1/3 cup shredded coconut

1 lime, zest finely grated

To serve

1 fresh mango, peeled and flesh thinly sliced

coconut ice cream

Method

1. Grease and line a 25cm round springform cake tin.

2. For the base, place the walnuts, almonds and coconut in the food processor and pulse until resembles the texture of bread crumbs. Add dates and pulse until well combined. Press into the base and place in the freezer while you make the filling.

3. For the filling, wash the food processor and add all the filling ingredients. Pulse at high-speed until smooth and creamy. Pour onto the base layer and spread out evenly. Return to the freezer to set firm enough to pour over the topping.

4. In a blender, blend the mango and add the lime and coconut nectar to taste. You won’t need much so add each in small amounts until you reach the right balance of sweet and tangy. Pour over set filling layer and spread evenly. Sprinkle over the coconut and lime zest and return to freezer to set for at least 4 hours.

5. To serve, remove from freezer to sit at room temperature for 15 minutes. Use a sharp hot knife to cut slices of the cake. You can heat the knife by placing it under hot running water. Do this between each slice. Serve with fresh mango slices and small scoop of coconut ice cream.

* Activated nuts have been soaked in water over night to activate the digestive inhibitor and then dried out at a very low temperature to retain their nutrients. For this reason they are considered to be more nutritious and easier to digest. You can find them at all good health food stores.

Recipe adapted from www.taste.com.au

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About Radha

I have a passion for good healthy food. My intention is to inspire others to live and eat healthy by sharing my ideas, discoveries and knowledge about healthy food and lifestyles.

Posted on April 15, 2013, in afternoon tea, Cakes, cheese cakes, Cold Dessert, paleo, raw food, vegan, vegan baking and tagged , , , , , , , , , , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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