This vibrant raw vegan granadilla cheesecake has a lovely hint of tropical sweetness. This recipe is gluten-free, paleo, and refined sugar-free.
Light Layer Filling:
- 120 gr ripe mango flesh*
- 120 gr granadilla pulp**
- 1/2 cup raw cashews, pre-soaked and strained**
- 6 tbsp maple syrup (or raw agave for raw sweetener)
- 6 tbsp coconut oil, liquefied
- 5 tbsp lime juice
- 1 tsp pure vanilla extract
- 1/4 tsp salt
Yellow Filling Layer:
- (half of the light filling layer)
- 1 tsp turmeric powder
- some chopped raw cashews
- 30 gr granadilla pulp****
- optional: fresh flowers
- Process all crust ingredients into a fine sticky crumble in a food processor. Transfer to a 6″ springform pan and press down into an even crust along the base. Freeze while working on the next step /
- Blend all light layer filling ingredients together into a smooth and creamy consistency in a power blender. Remove half of this filling into a bowl and set aside.
- Add the turmeric from the yellow filling layer to the remaining light mixture in the blender and blend to combine.
- Spoon in some of the light filling layer over the center of the prepared crust in the pan. Then spoon in some of the yellow mixture into the center of the white filling layer in the pan. Then repeat the process with the white mixture, then yellow.. Continue alternating until you run out of mixture. tap the pan on the counter to smooth out the top and release some of the air bubbles.
- Sprinkle some chopped cashews around the top of the cake (these form a perimeter around the granadilla filling that’s going to go into the center). Place the granadilla pulp for the topping into a small blender and process very briefly just to break it up into a more runny mixture (just a second or two). Pour this mixture into the center of the cake and spread it out with the back of a spoon to fill the center up to the cashews.
- Freeze the cake for 5-6 hours or overnight. When ready to serve, remove from pan and allow to thaw out a little (10-15 mins) to soften. Decorate with fresh flowers, slice and serve. Keep leftovers Frozen.*****
*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.