Raw Mango Coconut Cheesecake with Tremella

Tremella, the 'dessert mushroom', my oh my, how we love you. Creamy and sweet to taste, this potent medicinal mushroom has been used by centuries for inner and outer beauty; to create radiance, lusciousness & hydration. Acting like hyaluronic acid, this mushie is a gorgeous gate way medicinal mushroom, for anyone who doesn't like the taste of the more bitter varieties, like reishi.

You guys are going to love this one. Let's go:

Ingredients

Crust

• 1 cup cashews
• 1 cup coconut flakes
• 12-15 pitted medjool dates
• pinch of sea salt

Vanilla “cheesecake” layer

• 2 cups cashews (soaked)
• 2/3 cup melted coconut oil
• 2/3 cup light, liquid sweetener
• 1/2 cup coconut milk
• 2 tbsp lemon juice
• 1 tsp SuperFeast Tremella
• 1/2 tsp vanilla powder
• pinch of sea salt

Mango cream layer

• 3 cups cashews, soaked
• 2/3 cup melted coconut oil
• 2/3 cup light, liquid sweetener
• One large mango, de-seeded and sliced into cubes
• 1/2 cup coconut milk
• 2 tbsp lemon juice
• 1 tsp SuperFeast Tremella
• 1/2 tsp vanilla powder

Directions

1. To make crust, process cashews and coconut in food processor until a fine flour. Add in dates and salt and process until everything sticks well together. Press the dough into a lined tin and set aside.

2. For the vanilla layer, blend all ingredients until completely smooth in a high speed blender. Spread over the crust and freeze until solid (1-2 hours or so).

3. Repeat step 2 to make the mango layer. Spread the mango cream on top of the (frozen) vanilla layer and put back in the freezer for 3-4 hours.

The cake can be served frozen, or you can let it defrost for a few hours on the kitchen bench (or overnight in the fridge). Decorate with fresh flowers or whatever else you have on hand.

Created by the beautiful @iselinayoga / www.dharmatales.com

We are loving hard on Tremella right now, make sure you check out other beautifying recipes here.