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Raw Mango Coconut Cheesecake with Tremella
Level:ModerateServes:8
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 and 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.
Description
This gorgeous raw cheesecake blends tropicals flavours with one of our favourite 'dessert' mushrooms, Tremella, to make a decadent but nourishing dessert or even better, a birthday treat.
Created by the beautiful Iselin A. Søylen.
Ingredients
Core Ingredients
Other 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 (maple syrup, rice bran syrup, agave)
- 1/2 cup coconut milk
- 2 tbsp lemon juice
- 1 Tbs 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 Tbs SuperFeast Tremella
- 1/2 tsp vanilla powder