The exciting challenge of using healthy ingredients in all my recipes has invited me to become somewhat creative over the years. I want every morsel to be jam-packed with nutritional goodness, for my health, longevity and all-around good vibrations.

There’s something especially delightful about recreating a recipe that would traditionally be filled with sugar, wheat and dairy – something perhaps that I would have eaten once-upon-a-time-ago and enjoyed. Vegan ‘cheesecake’ is one of those such things.

Vegan cheesecake actually doesn’t contain cheese of any sort. We simply use the name ‘cheesecake’ because it is very reminiscent of one. Instead of dairy products, we get to enjoy healthy essential fats from almonds, cashews and coconut.

The crust on this treat is super easy to make, involving almonds, vanilla extract and maple syrup (yep, that’s it!). Whizz ’em together in a food processor or high powered blender and then pack it down in a parchment lined container. Easy.

The topping is super simple to make too, benefiting from fresh mango, soaked cashew nuts, coconut, lemon, vanilla and a dash of maple syrup. All you need to do is blend until creamy smooth and you are ready to pop it onto the base.

This particular recipe goes in the freezer to set. It works well to be served from the freezer, allowing about 30 minutes for it to soften slightly before eating.

My chia raspberry sauce works a treat in this recipe. It’s a lot like chia jam. The chia seeds serve as a bit of a gelling agent. I add a little extra water (see instructions below) to make it more sauce-like.

The whole medley makes for a nutrient-rich feast of deliciousness.

It also excites me that the only sweeteners used are from the fruits and the smallest amount of maple syrup (oh… and coconut, which is naturally sweet of course).

I do use creamed coconut in this recipe. Creamed Coconut (not to be confused with ‘coconut cream’) comes in a pure, solid, concentrated block that melts on heating. It is the unsweetened dehydrated fresh meat of a mature coconut, that has been ground into a semi-solid white cream. It solidifies at normal room temperature.

You can find it along with coconut milk in health food stores and it is often available in the world food section of a supermarket too.

If you have coconut butter, then that will work in exactly the same way. Read all about creamed coconut (and watch my short video) here: What is creamed coconut?

Raw vegan mango cheesecake with raspberry chia sauce Yield: 8 slices Raw vegan mango inspired 'cheesecake' recipe. No-bake and naturally gluten-free. Sweetened only with fresh fruits and a dash of maple syrup. Print Ingredients Crust 150g almonds (1 cup approx))

1 teaspoon vanilla extract

2 tablespoons maple syrup Topping 150g fresh mango chopped (1 1/2 cups approx)

150g cashew nuts (1 cup approx)

50g creamed coconut ( 1/4 of a block)

1 teaspoon vanilla extract

1 tablespoon maple syrup

1/2 lemon juiced

1/2 teaspoon lemon rind (finely grated) Sauce (optional) 100g (1 cup) raspberries

1 tablespoon maple syrup

2 tablespoons chia seeds

7 tablespoons water Instructions In advance Soak the cashew nuts in water for at least an hour (several hours or even overnight is fine too). Drain them before use (you will use them in the top layer). Base layer Use a food processor to grind the almonds down to a meal. It's fine if this meal is a little rustic with tiny pieces, rather than finely ground. Add the vanilla extract and maple syrup until everything comes together. This mixture should stick together nicely between your fingers when pressed. Line a round tin or container with parchment paper and compact the mixture down very firmly to create a 'crust' base layer. Pop it in the fridge whilst you make the next layer. Topping Finely chop the creamed coconut. Pop all of the ingredients into the food processor and blend thoroughly until there are no pieces and everything is evenly combined. Spread the top layer on evenly. Pop it in the freezer for at least an hour. If you have time, then leave it for a few hours so it firms up really well and slices nicely. Sauce (optional) Blend all the sauce ingredients together and pop in the fridge or simply leave on your kitchen counter. The chia seeds will start to expand and act as a gelling agent over the next half hour. Stir two or three times during this period. To serve Take out of the freezer, slice with a sharp, heavy knife. Pour or dollop on some of the raspberry chia sauce if desired. Allow about 30 minutes before eating (to soften it a little). This keeps well for a couple of months in the freezer.

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