Divine Vegan Cheesecake Recipe

by Kevin Coria (inspired by Matthew Kenney) 

Top and bottom layers (Mango/Coconut):
3 cups of Cashews, soaked
4 cups of chopped mango (fresh or frozen)
1 cup of young coconut meat
1/2 cup of Agave or Yacon Syrup
1/3 cup of lime juice
1 Tbsp of vanilla powder
pinch of Kalahari Salt
1 cup of coconut oil, melted

Middle Berry layer:
1 cup frozen blackberries
1 tsp lemon juice
1 Tbsp of Maqui Berry powder
1/2 cup of Agave or Yacon Syrup
1/2 cup of coconut oil, melted

Crust:
3/4 cup of cashews
3/4 cup of macadamia nuts
3 Tbsp of coconut palm sugar
1 tsp of vanilla powder
1 tsp of Kalahari Salt

Assembly:

Crust: Blend nuts and palm sugar in a food processor until fine, then stir in remaining ingredients.  Press crust into 9-inch springform pan. Place into freezer for 10 minutes to set.

Top layer: Blend all ingredients in a high powered blender until smooth.  Add half to pan on top of crust and return to freezer for 10 minutes or until firm.

Middle layer: Blend as above and add to pan on top of first layer.  Set in freezer.

Bottom layer: Add remaining part of mango/coconut filling to the top.  Set in freezer for 10 minutes.  

Garnish with fresh mangoes, blackberries or sprinkled Maqui Berry powder.  Cover and leave in fridge until ready to serve.  

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