Mango, Banana and Coconut Vegan “cheesecake”
This tropical treat uses Mango, Coconut and Banana in a vegan cheesecake. The "cheese” in this cake is created using a cashew cream blend and the base features the Happy adaptogenic granola. The Turmeric inside the granola is a supporting adaptogen, perfect for helping your body and mind manage life’s stresses a whole lot better.
Prep 20 mins | Cook 3-4 hours | Serves 2 - 4 (depending on size of jar)
INGREDIENTS
- 1 cup of Raw Press Happy Granola
- 1 cup of cashew nuts (pre soaked)
- 1 tbsp maple syrup
- 1 tbsp lemon juice
- 2 tbsp nut milk
- 1 tsp vanilla extract
- Pinch of salt
- 1 cup of mango (frozen or fresh)
- 1/2 a banana
- 1/4 cup coconut cream
- 1/2 tbsp icing sugar
- 1/2 teaspoon turmeric
- 1 tbsp desiccated coconut (optional)
METHOD
Soak the cashews nut overnight. Blend the Raw Press Happy Granola in a blender, making sure not to add too many dried banana pieces. Then place the blended granola evenly in your glass jars.
Rinse and then add the soaked cashew nuts to the food processor. Ideally the smaller sized compartment. Blend for 8 minutes on max speed, then for a further 2 mins on medium. After 10 mins the nuts should be smooth or turned into a ball. Keep the food processor going and add the maple syrup, lemon juice, nut milk, vanilla extract and salt and blend until well combined. Spoon the mixture on top of the granola base.
To make the topping whisk the coconut cream and icing sugar together. It will froth slightly. Make sure to use coconut cream and not coconut milk. You can also use the hard cream that comes on top of organic canned coconut milk.
Blend the mango, banana and turmeric in a blender until smooth and then add to the coconut and icing. Stir until well combined. It might be a little runny but pour on top of the cashew layer.
Sprinkle on each a little desiccated coconut and top with the dried bananas inside the Happy Granola bag.
Refrigerate for at least 3 hours and the topping will become more solid.
Cheryl Telfer is a multi-discipline creative, wellness advocate and currently is training to be a certified holistic nutritionist.
At the beginning of 2020, Cheryl left a career in the broadcast media and advertising industry to focus on sharing her knowledge and passion for holistic health and nutrition with the world. She has since hosted free nutrition talks and corporate workshops to share some invaluable insights into how the holistic approach to nutrition can benefit us all. She also creates wellness content and shares nutritious recipes on social media, as well as writing content for the Wellnotes newsletter.
Having experienced issues with her health due to a chronic genetic condition called Sickle Cell Anaemia, Cheryl decided to become more responsible for her health and wellbeing on a day-to-day basis. Public healthcare helped her survive, but it's self-care that has helped her thrive!
She is a proponent for the idea that food is medicine, as traditional practices like Ayurveda, Chinese medicine (TCM) and herbalism has benefited people, modern and indigenous, and the scientific research around this is growing. She also believes there is a place for western medicine in the equation. The holistic approach is about tuning into our bodies and finding balance. That might mean taking the necessary medication, as well as eating a nourishing diet right for your personal needs.