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Mango , Passion Fruit and Dunaliella Salina Cheesecake

A tropical mango, passionfruit, and salina vegan cheesecake. 💛 The base is one of our favourites made from a mix of dates, oats, and agave syrup. The cheesecake filling is made using cashew nuts, coconut, mango and Dunaliella Salina. Its the first time we used this algae in our food but we love the bright orange colour.
Crust ingredients:
- 1 cup of dates (soaked)
- 1 1/2 cup of oats
- 1 tbsp agave syrup
Cheesecake method:
- 1 cup cashews (left soaking overnight)
- 1 cup coconut milk
- 1/2 cup maple syrup
- 1/2 cup coconut oil (melted)
- 1/4 cup mango puree
- 1 tbsp Dunaliella Salina 
- 1 tbsp agar agar
1) Blend soaked dates to food processor and blend until it forms a date paste. Then add oats and agave syrup. The mixture should come together into a dough.
2) Line springform deep pan (the cheesecake can be as deep as the pan) with a circle of parchment paper. Then press the crust mixture to the bottom. You can freeze this whilst preparing the next step.
3) Blend soaked cashews until they have a similar consistency of a thick nut butter.
4) In a pan, add coconut milk and heat. When ready to boil add agar agar and boil for 1 min. Remoce from heat and add to blender with cashews.
5) Before blending add all other ingredients including Dunaliella Salina 
6) Pour filling on top of the crust and return to the freezer. Leave for half an hour.
7) Before serving leave the cheesecake to sit for 5 minutes.

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