Do you like mango?
I absolutely love mango and I think even though it is not the most common combination, I think it goes very well with chocolate. But what doesnt go with chocolate right? So to give my new cheesecake a summery feel and taste I combined the juiciness and sweetness of mango with a dark rich chocolate and created the summer mango chocolate cheesecake.
This treat like any most of my other cakes is refined sugar free and uses only natural ingredients. But like any other cake it is a treat and shouldnt be eaten too often. It does contain coconut oil and cashews so its high in fat and calories. one small piece goes a long way and is rich and filling.
Please dont be put off though, it is delicious and I really hope you like it.
For this recipe I used Oatly Chocolate milk as well as Oatly Organic Milk and I absolutely loved it.
As always if you don try it, please comment below or tag me on in you photo on Instagram and let me know how you like it.
Until then enjoy!
Mango Chocolate Cheesecake
For the base place the first 4 ingredients in a food processor and pulse until well combined and sticky but formable. Press into the bottom of a bread loaf tin lined with parchment paper. Refrigerate.
Now place the next six ingredients into a powerblender and blend until very creamy. Dicide in three parts, leaving one part in the blender.
Add the Oatly chocolate milk and cacao powder and blend again until well combined. Pour this on top of the base and freeze until set.
Take the next third (plain vanilla) and pour over the chocolate layer. freeze until set.
Pour the last third into the blender, add the mango and coconut oil and blend again.
Now pour this on top of the vanilla layer. Freeze until set.
This, my friends, could possible be one of the best desserts I ever made!
I am not joking the feedback I got was amazing. And guess what Its NOT my recipe.
The blueberry bit is, but the rest belongs to Amrita www.crazyvegankitchen.com or @crazyvegankitchen on Instagram.
Ever since I saw her original Vegan Riramisu recipe I really wanted to make it but was too lazy to make a sponge for it. Well then I saw her Match Tiramisu and I was totally in love with it. I had to make it.
Unfortunately not everyone loves matcha I had to come up with something else, heres where the blueberries come in. My freezer was full of blueberries (Im the kind of person who buys them every time I do the shopping, which is quiet often) so I thought lets try blueberries.
Guess what it turned out beautiful. I made it for a birthday party and I came home with one (they are big portions those glasses I had).
I was very tempted to devour it myself (remember I am still on my sugardetox) but had a tiny teeny bit of the cream and gave the rest to my cake loving colleague.
So here we are thats the story of the Blueberry Tiramisu and below all this talk is the recipe.
Vegan Blueberry Tiramisu
First you will need to make the sponge.
Preheat the oven to 175 degrees celcius.
Line a 13x10 inch baking tray with baking paper.
Whisk Oat Milk and Apple Cider Vinegar in a bowl and let stand for about 10 minutes to curdle. Sieve the Flour, Baking Powder, Baking Soda into a bowl.
In a separate bowl, whisk Vegan Butter, Sugar and Salt till light and fluffy, about a minute. Whisk in the Vanilla Essence.
Now mix everything together in a big bowl until combined and lastly stir in the blueberries.
Bake in the oven for about 20 minutes. Let cool.
To make the cashew cream blend all the ingredients except the blueberries and coconut oil until very smooth. It might take a while depending on your blender or food processor.
Half the cream mixture and add blueberries and coconut cream to one half and blend again. set aside.
When the sponge is cooled down cut it into the size of your glasses and place at the bottom of the glasses. Pour in some of the vanilla cream on top and freeze until set.
Now pour some of the blueberry cream on top of the vanilla cream and top with another layer of sponge.
Repeat the layering until all the cream is gone and or your glasses are full.
Although I am on my sugardetox I couldnt help but make cakes. I just love making cakes and I much too rarely make chocolate cakes.
So here is one that ive been thinking of making for a long time but never got to it.
The Rocher Cake (or tiny cakes in this case).
This will make about 5 small cakes depending on the size of your tins. I have made several different sizes so I wont give you guidance on the measurements.
As always if you recreate anything you see on my blog please tag me on Instagram. Id love to see your creations.
Combine the first 3 ingredients and press into the bottom of small cake tins.
Place the next 5 ingredients into a food processor and blend until very smooth.
Divide the mixture into two. Add the cacao to one half and spoon the dark mixture on top of the bases.
Freeze for about 30 minutes and do teh washing up in between 🙂
Now spoon the remaining mixture on top and freeze for another hour or so until set.
Decorate with homemade rochers.
I am going to be honest with you guys. Since I went vegan and even before that I struggled to make my own very fluffy muffins. The kind that you would get in your local coffee shop. And I tried so so many times. Everytime they were either too dry or just plain boring. So I kept baking and kept trying and NOW I have succeeded. I have created the most juicy and fluffy muffins ever. Better than the ones in the shop. And they are are non-vegan and child approved.
I do hate to say that there is sugar in them though which is a fact I really dislike and I might try to improve this recipe to make it refined sugar free but I might mess it up.
So for now I will share this sugary treat with you and hopefully you will like it as much as my colleagues, kids and me.
Blueberry and Cranberry Muffins
The fluffiest muffins youll ever make
- Plain flour 250g
- Sugar 150g
- Vegan Margerine or vegan Butter 150g
- Vanilla pod 1
- Binnamon 1/2tsp
- Bread Soda 1tsp
- Vanilla flavoured soya milk or plain if you like 200ml
- Chickpea brine 6 tbsp
- Apple Cider Vinegar 1 tbsp
- Frozen or fresh blueberries two handfuls
- Frozen or fresh cranberries two handfuls
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
- Preheat the over to 175-180degrees, note ovens vary so watch them.
- Line a 6 mould muffin tin for parchment paper or muffin cases.
- Mix all the dry ingredients in a large bowl.
- Mix the chickpea brine, apple cider vinegar and soya milk in a different bowl and let stand for a couple of minutes.
- Now add the wet ingredients into the dry ingredients and mix with a hand or stand mixer unti well combined.
- Dicide the mixtures in two and add the cranberries and blueberries each in a different bowl.
- Mix well.
- Pour into the muffin tins and bake in the over for about 25 minutes or until a wooden stick come out clear.