Ingredients
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Test
Directions
Subtitle: A tropical twist on the classic Thai dessert!
Description: This raw vegan cheesecake takes inspiration from the sweet and spicy flavors of Thailand’s famous mango sticky rice. Made with creamy cashew cheese, ripe mangos, coconut milk, and fragrant Thai basil, this gluten-free, oil-free, nut-free, soy-free, low-carb, high-fiber, and kid-friendly treat will transport you straight to the streets of Bangkok!
Ingredients (makes 8 slices):
* For the crust:
* 1/2 cup rolled oats (not instant)
* 1/4 cup unsweetened shredded coconut flakes
* 1 tbsp maple syrup (or your preferred sweetener)
* 1 tsp vanilla extract
* For the filling:
* 2 cups pitted dates, roughly chopped
* 1 can full-fat coconut milk (14oz), well drained (reserve about 1/4 cup for garnish)
* 1/2 cup unsweetened shredded coconut flakes
* 1/4 cup + 2 tbsp raw cashews, soaked overnight and drained
* 1/4 cup plus 2 tbsp water, divided
* 1 tbsp lemon juice
* 1/4 cup raw agave nectar
* Pinch of sea salt
* Juice and flesh from 2 large ripe mangos (about 1 1/2 cups)
* 1 bunch fresh Thai basil leaves, chopped (about 1/4 cup)
Difficulty: Easy
Servings: 8 slices
Prep Time: 20 minutes
Cook Time: None
Total Time: 20+2=22 minutes
Nutrition Information per serving:
Calories: 150
Fat: 13g (Saturated fat: 1g)
Cholesterol: 0mg
Sodium: 1mg
Total carbohydrates: 14g (Dietary fiber: 3g, Sugars: 6g, Additional sugar from fruit: 1g)
Protein: 3g
Note: The exact macronutrient ratios may vary depending on the brand of products used.
Instructions:
1. To make the crust, combine all ingredients in a food processor and process until the mixture forms a ball and clumps together when pressed between fingers. Transfer the mixture into a springform pan with removable bottom, pressing it firmly onto the bottom and up the sides of the pan. Place the prepared crust in the freezer while making the filling.
2. To prepare the filling, remove the core and slice the remaining 2 mangoes into thin strips. Set aside.
3. Soak the cashews in 1/4 cup hot water for about 10 minutes, or until softened. Meanwhile, add the reserved 1/4 cup coconut milk, 2 tbsp water, and lemon juice to a blender. Blend on high speed until smooth and creamy.
4. Drain the soaked cashews and add them, along with the rest of the filling ingredients, to the blender. Puree until completely smooth and creamy, scraping down the sides as needed.
5. Pour the filling evenly over the chilled crust. Smooth the top with a rubber spatula. Arrange the mango slices artfully on top. Garnish with fresh Thai basil leaves and toasted unsweetened coconut flakes if desired.
6. Cover the cheesecake loosely with plastic wrap and place it in the freezer for at least 4 hours or overnight to set. When ready to serve, thaw for about 10 minutes before removing the side of the springform pan. Slice and enjoy!
Note: You can also decorate the cheesecake with additional fresh fruits like blueberries, st
Steps
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1
Done
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To make the crust, combine all ingredients in a food processor and process until the mixture forms a ball and clumps together when pressed between fingers. Transfer the mixture into a springform pan with removable bottom, pressing it firmly onto the bottom and up the sides of the pan. Place the prepared crust in the freezer while making the filling. |
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2
Done
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To prepare the filling, remove the core and slice the remaining 2 mangoes into thin strips. Set aside. |
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3
Done
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Soak the cashews in 1/4 cup hot water for about 10 minutes, or until softened. Meanwhile, add the reserved 1/4 cup coconut milk, 2 tbsp water, and lemon juice to a blender. Blend on high speed until smooth and creamy. |
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4
Done
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Drain the soaked cashews and add them, along with the rest of the filling ingredients, to the blender. Puree until completely smooth and creamy, scraping down the sides as needed. |
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5
Done
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Pour the filling evenly over the chilled crust. Smooth the top with a rubber spatula. Arrange the mango slices artfully on top. Garnish with fresh Thai basil leaves and toasted unsweetened coconut flakes if desired. |
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6
Done
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Cover the cheesecake loosely with plastic wrap and place it in the freezer for at least 4 hours or overnight to set. When ready to serve, thaw for about 10 minutes before removing the side of the springform pan. Slice and enjoy! Note: You can also decorate the cheesecake with additional fresh fruits like blueberries, st |
