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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

SuperFeast

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

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.

Step 4

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.

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