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Raw Mango Coconut Cheesecake with Tremella

Level:Easy

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

Description

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.

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

Ingredients

Core Ingredients

1 teaspoon in both layers SuperFeast Tremella

Other Ingredients

CRUST
1 cup cashews
1 cup coconut flakes
12-15 pitted medjool dates
pinch of sea salt
VANILLA "CHEESCAKE" 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
1/2 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
1/2 tsp vanilla powder

Method

Step 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.

Step 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).

Step 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.

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Featured in this recipe

Antioxidant Defences
Beauty & Radiance

Tremella

select size

From $61.00