Reprinted with permission from the author, Bryan Au.
Mango "Cheesecake" (p.
Everyone loves my world famous Raw Organic
Mango "Cheesecake," which has no cheese or dairy yet is creamier than any
cheesecake out there! This colorful, vibrant dessert is an amazing crowd
pleaser; the bright yellow vegan version will cheer up all "cheesecake"
fans. "Vegan" is now hip, trendy, desirable, and also practical, eco,
healthy, fashionable and fun. Give this recipe a try; I guarantee it will
change your mind and views about Raw Organic Vegan foods. I have had people
tell me this was the best dessert they ever had. Please make sure all the
ingredients are Raw and Organic.
- 1 Large Organic Mango
- 1 1/2 Cups Raw Organic Brazil Nuts
- 1/4 Cup Coconut Nectar
- 1/2 Cup Water, or 1/3 for thicker consistency
- 1 Cup Raw Organic Pistachio Nuts
Mango "Cheesecake". Picture Wanda Embar, Vegan Peace.
In the Blentec Blender (you can use other blenders, but I
really recommend the Blendtec for its power and performance in making my
recipes), add pistachios and blend until a crumb size. Pour into a bowl and
mix with coconut nectar until well mixed. Press into a glass pie pan, shape
into a crust and set aside.
- 1 to 2 cups soaked almond pulp (from Almond Milk recipe)
mixed with 1/4 cup coconut nectar
- 1 to 2 cups golden flax seeds ground to powder and hand
mixed with mashed banana
- 1 to 2 cups of sunflower seeds ground to powder and mixed
with 1/4 cup coconut nectar
- Add a few tablespoons of carob powder to taste when
blending or mixing to make a "chocolate" pie crust!
In the blender add the water first, then Brazil nuts, chopped
mango and coconut nectar, and blend until smooth. Pour the Mango Cheesecake mix
over the crust and serve right away, or chill until firm. Garnish with sliced
strawberries or soaked goji berries for a colorful gourmet presentation.
Coat the top of the cake with raw organic coconut oil and
drizzle nectar to taste for a fast, simple "frosting." Add grated carrots for