This vibrant raw vegan granadilla cheesecake has a lovely hint of tropical sweetness. This recipe is gluten-free, paleo, and refined sugar-free.
*I used two ataulfo mangos.
**I used the pulp from 2 large granadillas for the filling.
****To pre-soak cashews: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above). Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.
****I used the pulp from 1/2 a large granadilla for the topping.
******Storage notes: treat this cake as you would ice cream. If left at room temperature it will begin to slowly melt as it thaws, so best to keep it frozen until serving time and give it a light thawing on the counter as needed. Once served, freeze the leftovers to enjoy later.
Keywords: granadilla vegan cheesecake