Raw food is very new to me, as a baker. And let’s say it straight away: I litterarly felt in love with this awesome recipe. Fresh, healthy, colorful, just delicious.
As you probably know already, raw foodism is the dietary practice of eating only uncooked and unprocessed foods. I will not go further in the debate of raw foodism which is quite complex, involving often other diets (like vegetarianism or veganism) and differents beliefs depending on the reasons behind this lifestyle choice.
Raw foodism is to me something I try occasionnally, because I’m always curious to discover new ways of cooking, baking, and also new kinds of diets, how they affect your body and your health, etc. This is my own way of being “food open minded “I guess.
Then you might ask me: “Ok, so what do you like in raw food?” I do like the fact that when cooking raw food, you often end up using all kinds of nuts, which are packed with protein, fiber and essential fats and are much more nutritious than white flour for instance. You also often use some vegetable oils like coconut oil, which are healthier alternatives to butter and are a good solution for lactose intolerant people.
Then I like the fact that when cooking and baking raw, you pay more attention to sugar and replace it with natural alternatives, like dates or other natural and unprocessed sugar, teaching you how to go back to natural products and making you enjoy naturally sweet food again, in a society where food is far too sweetened. Let’s go back to the basics and learn how to play with natural ingredients and eat healthier; this is what I like in raw food.
I found this raw coconut mango cheesecake recipe on Pinterest and it amazed me. Even though the original recipe was in German (I can’t find it anymore, it’s a shame), I kind of re-learned German again while baking the recipe. It’s crazy how my love for food helps me to be multilingual!
The good thing with this raw cheesecake – and many other raw cakes – is that it’s actually VERY EASY to make! All you need is a food processor and that’s it. Then you mix each layer of the cheesecake: the bottom made of nuts, the coconut cream and the mango puree. There is nothing more to do.
The result is amazing: you get a very refreshing and exotic cheesecake, much healthier than a classic cheesecake and full of nutritious ingredients. Both your palate and your health will love it!
- 1 cup coconut flakes
- 1 cup oatmeal
- 3 cups almonds
- 1 cup dates
- 3 cups cashews
- 1 cup coconut butter
- 1 cup coconut milk
- 1 cup coconut oil
- 1 cup lime juice
- 8 tbsp coconut blossom sugar
- 2 pinches of grated tonka beans
- 2 fresh mangoes
- 2 tbsp lime juice
- To prepare the cashews, almonds and dates, soak at least 4 hours in separate dishes. Cover a 10 inch spring form with a removable edge with baking paper.
- For the mango puree: peel and slice the mango, then puree it in a food processor with 2 tablespoons of lime juice. Set aside.
- For the bottom: drain the almonds and the dates. Place them into a food processor and mix them together with the coconut flakes and the oats until you get a solid and well-moldable material. Pour the almond paste into the springform and press firmly on the bottom to cover all the surface.
- For the cream: drain the cashews. Place them in a blender with the coconut milk and lime juice and puree well until a smooth, creamy paste. Add the coconut butter, the coconut oil and the coconut blossom sugar and continue to puree. If the texture is a little bit too thick, add a little bit of water, coconut milk or lime juice. It should not be liquid but no piece should remain.
- Pour the coconut and cashew cream into the springform on top of the nuts bottom. Spread the mango puree on top and freeze until the mixture has solidified, about 4-5 hours. Remove it about 15 minutes before serving.