Raw STAR Recipes Publisher: Fastpencil Premiere © 2011 by Bryan Au ISBN: 1607463962

Reprinted with permission from the author, Bryan Au.

Mango "Cheesecake" (p. 183)
Theme: American
Servings: 4-5

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.

Directions

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.

Frosting Variation

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 garnish.