Chocolate Mango Cheesecake with Spiced Mango Coulis – Vegan, Gluten Free, Dairy Free
by Cathy ConnallyChocolate Mango Cheesecake with Spiced Mango Coulis – Vegan, Gluten Free, Dairy Free
Rated 5 stars by 1 users
Category
Dessert
Prep Time
30 minutes
Cook Time
45 minutes
Calories
349
This Chocolate Mango Cheesecake is served with a Spiced Mango Coulis and its all dairy free, gluten free and vegan. This is one you'll enjoy with a tropical fruit but with a little spice!
Cathy Connally
Ingredients
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1 cup shredded mango
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1 scoop monk fruit
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1 tablespoon sugar
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¼ teaspoon ground ginger
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¼ teaspoon ground nutmeg
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¼ cup water
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56 grams unsweetened almond butter
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155 grams dates diced
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2 tablespoons water
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115 grams Tigernut flour or Almond flour
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3 tablespoons ground flaxseed
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9 tablespoons water
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150 grams unsweetened Almond yoghurt
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454 grams Almond cream cheese
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1 teaspoon maple extract
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1 teaspoon vanilla extract
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2 scoops Monk fruit
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3 flax eggs (see notes)
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3 tablespoons Demerara sugar
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3 tablespoons high quality cocoa
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1 tablespoon ground carob powder or 1 more tablespoon cocoa
Coulis
Crust
Flax Eggs
Filling
Directions
Coulis
Put all ingredients into the food processor and mix until smooth and set aside. Note: if you have time, make the coulis ahead and age it overnight. It will taste even better.
Crust
Preheat oven to 350F
Mix dates and water in a medium sized bowl and microwave for 30 seconds. Mix the dates until soft and add the almond butter and Tigernut flour and mix well. Put parchment paper into the bottom of the springform pan. Press the mixture press flat and even across the bottom. Bake for 12-15 minutes until brown and firm but not burned. Set aside
Flax Eggs
Mix and set aside for 10 minutes.
Filling
Mix all ingredients in the food processor. Puree for 2-3 minutes until completely smooth. Pour mixture into the springform pan with the baked crust. Smooth with a spatula. Bake for 25-30 minutes. It should be firm but will still be jiggly in the centre. Do not overbake. It will set in the refrigerator. Refrigerate for at least 2 hours until completely cool. Take a dull knife and loosen the edge of the cake before taking the springform pan apart. Pour coulis over the top of the cheesecake. Cut pieces of mango with cookie cutters if desired for added decorations on top. Cut and serve.
Nutrition
Calories 349, Fat 20.71 grams, Cholesterol 0 milligrams, Sodium 351 milligrams, Carbs 34.9 grams, Fiber 10.1 grams, Sugar 22.5 grams, Protein 11.43 grams