Vegan mango cheese cake recipe- a healthy & delicious indulgence! This plant-based cheese cake is simple and easy, do I even need to mention it tastes amazing! It's light and refreshing but completely satisfies your sweet tooth. It's a summery, tropical dessert with a vibrant color. The cake's radiance reflects it's high energetic frequency. I use clean ingredients to encourage overall health and happiness!
Vegan I Gluten Free
Serves: 1 large cake; ~8 servings
Time: 20 minutes + setting time
Crust
1 cup dates, pitted & soaked
1 1/2 cups almonds
1/2 cup cashews
1/2 cup unsweetened coconut shreds
1/4-1/2 tsp. salt
2 tbsp. coconut oil
1/4 cup water + more as needed (I like to reserve & use the date water)
Filling
Meat of 2 coconuts
2 mangos, pitted
1/3 cup coconut yogurt
2 1/2 tbsp. coconut sugar (or sweetener of choice)
1/2 lime juiced
1 1/2 cups coconut milk
1 tsp. agar agar powder
Toppings
Coconut flakes
Fresh mango
Passion Fruit
Mint leaves
Pit the dates and soak them in water until soft, 10-20 minutes.
To make the crust - Add the nuts, coconut shreds, and salt to a blender or food processor. Pulse 3 - 5 times, until the mixture is starting to break down into small pieces.
Add the dates and remaining crust ingredients. Continue to pulse until the mixture is well combined. Stop and scrape down the sides of the blender as needed. Add water 1 tbsp. at a time to adjust consistency. You are looking for a sticky mixture.
Rub a little coconut oil inside your cake pan along the bottom and sides. Transfer the crust mixture into the bottom of the pan. Use a spatula or the palm of your hand to press the crust into an even layer. Smooth the surface and press the sides slightly higher than the center.
Place the crust in the fridge while you prepare the filling.
To make the filling - Add the coconut meat, mangos, coconut yogurt, sweetener and lime juice to a blender or food processor. Mix on medium speed until smooth and creamy, 1 - 2 minutes. Transfer the mixture into large mixing bowl.
In a small saucepan or skillet add the coconut milk and agar powder. Stir to incorporate. Heat the mixture over medium heat until boiling. Simmer for 1 -2 minutes then remove the mixture from the heat. Transfer into the large mixing bowl. Stir until completely mixed.
Pour the filling over the crust layer. Tap the cake pan several times on the counter to release any air bubbles.
Place the cake back into the fridge to set, ~2 hours or overnight.
Decorate with your favorite toppings - fresh fruit, coconut shreds, mint, etc. Serve from the fridge.
Store leftovers 2 - 3 days in the fridge.
Enjoy!
