Jungle Passion Vegan Cheesecake with Mango, Treacle & Toasted Coconut

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So, if you've been following my instagram account, you will have read that THIS is the best thing I've made since moving to Sri Lanka! A passionfruit and mango delight with toasted coconut and treacle - a real tropical overload. It's vegan, of course, and almost fully raw (it's only the treacle that isn't). I'm finally getting my head around the subtle differences in the fruit here and learning to work with what's available and in season. No use fighting mother nature, you just gotta embrace it! The dates here, for example, are best used in crusts and for things where you want a chewy, not-so-sweet result.

So for the filling here, I've gone with the local sweetener of choice; Kitul (Wild Palm) treacle. Kitul treacle is a type of sweet syrup extracted from the sap of the Wild Palm flower. It is incredibly rich, sweet and sticky and is used here in Sri Lanka like maple syrup. It has a much lower calorie content than cane sugar and is highly nutritious - so much so that it is commonly used in Ayurvedic medicine for it's various essential vitamins and minerals, including iron, vitamin C, calcium and phosphorus. What's not to love?

The other interesting ingredient I've used here is Narang juice to give the cheesecake filling a sour, citrusy tang. Narang is another local Sri Lankan fruit (it looks like a small orange, but has green skin when ripe and bright orange flesh). But you can use lemon or lime juice if you can't find it.

Ingredients

for the crust
3/4 cup almonds
3/4 cup toasted coconut flakes
8 pitted medjool dates
1 tbsp coconut oil
1 tsp sea salt

for the filling
3 cups raw cashews, soaked overnight
1/2 cup coconut cream
3/4 cup kitul treacle (or sweetener of choice)
1/2 cup coconut oil
1/2 cup mango
1/4 cup fresh narang juice (or lime juice)

for the topping
1 and 1/2 cups mango
1 cup passionfruit pulp
2 tbsp kitul treacle
1 tbsp white chia seeds

Method

Line a round 6" pan with parchment paper and set aside. Make the crust first - place the almonds, dates, coconut flakes and salt into the food processor and pulse, adding coconut oil as you go, to obtain a sticky mixture. Spread the mixture into the pan and press it down evenly to form the crust.

Drain the cashews and place them in the food processor along with the coconut cream, treacle, coconut oil, mango and lime juice. Process to obtain a smooth cream. Pour the cashew mixture in the pan on top of the crust, and spread evenly. Pop it into the refrigerator to chill while you make the topping.

Finally, to make the topping, place the mango, treacle and chia seeds into the food processor and pulse to obtain a puree. Stir in the passionfruit pulp last so that the seeds remain intact.

Top the cheesecake with the puree, cover and freeze for at least 3 hours. For serving, let it stay at the room temperature for 15 mins until it can be cut easily.