Mango, Banana and Coconut Vegan “cheesecake”

If like me you are feeling a little trapped in the UK at the moment, you might need to find a way of exploring other than hopping on a flight. So what better way than to experience the fruits of tropical climates than in a cheesecake. 

This tropical treat uses Mango, Coconut and Banana in a vegan cheesecake. The "cheese” in this cake is created using a cashew cream blend and the base features the Happy adaptogenic granola. The Turmeric inside the granola is a supporting adaptogen, perfect for helping your body and mind manage life’s stresses a whole lot better. 

Prep 20 mins | Cook 3-4 hours | Serves 2 - 4 (depending on size of jar)

INGREDIENTS

- 1 cup of Raw Press Happy Granola

- 1 cup of cashew nuts (pre soaked)

- 1 tbsp maple syrup

- 1 tbsp lemon juice

- 2 tbsp nut milk

- 1 tsp vanilla extract

- Pinch of salt

- 1 cup of mango (frozen or fresh)

- 1/2 a banana

- 1/4 cup coconut cream

- 1/2 tbsp icing sugar

- 1/2 teaspoon turmeric

- 1 tbsp desiccated coconut (optional)

METHOD

  1. Soak the cashews nut overnight. Blend the Raw Press Happy Granola in a blender, making sure not to add too many dried banana pieces. Then place the blended granola evenly in your glass jars.

  2. Rinse and then add the soaked cashew nuts to the food processor. Ideally the smaller sized compartment. Blend for 8 minutes on max speed, then for a further 2 mins on medium. After 10 mins the nuts should be smooth or turned into a ball. Keep the food processor going and add the maple syrup, lemon juice, nut milk, vanilla extract and salt and blend until well combined. Spoon the mixture on top of the granola base.

  3. To make the topping whisk the coconut cream and icing sugar together. It will froth slightly. Make sure to use coconut cream and not coconut milk. You can also use the hard cream that comes on top of organic canned coconut milk.

  4. Blend the mango, banana and turmeric in a blender until smooth and then add to the coconut and icing. Stir until well combined. It might be a little runny but pour on top of the cashew layer.

  5. Sprinkle on each a little desiccated coconut and top with the dried bananas inside the Happy Granola bag. 

  6. Refrigerate for at least 3 hours and the topping will become more solid.

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