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.
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.
Ok so Im on a sugardetox. Did you ever try that? Its not that tough at all. Maybe because I dont eat much refined sugar anyway but I was told Ill have a crash about 10 days into it…and I havent yet. Ive been doing it for about 12 days now so we will see right?
Anyway the toughest thing about it is that you cant have fruit and you cant have dried fruit. But because most my desserts have dates in them I thought it wasnt great, so I had to come up with a biscuit that has no dates in it and here it is.
It is absolutely delicious and totally sugarfree (except the naturally occuring sugars in nuts) and just the right thing for a midday snack.
I hope you like them and if you do make them please tag me on Instagram Id love to see your creations.
Sugarfree pecan hazelnut biscuits
Delicious sugarfree protein biccies
Place the first seven ingrediets in a food processor and blend until combined and sticky. Refrigerate until firm.
While the cookie dough is firming up, blend the remaining ingredients in a food processor until very creamy. Also refrigerate. It has to be frm enough to pipe but not too firm.
Now roll the dough between two sheets of cling film, it will be hard to roll out and will crumble. Get a cookie cutter and cut an even amount of biscuits.
Remove the beetroot filling from the fridge and pipe onto half of the biscuits leaving a bit of an edge. Place the other half of the biscuits on top and press gently down.
Warning you will have some filling left but hey you can always spread it on toast and have pink toast right.
These will ot keep for long, maybe 4-5 days as the filling will go sour. So enjoy within that time.
Soooo, you know how much I love matcha! And I nearly just as much love chocolate. I recently discovered Ichoc vegan chocolate which you can find here and I really really love it.
So last weekend I was experimenting a bit with my raw cakes and I thought why not try a matcha cake with white chocolate and lemon. Guess what? Its the perfect combo.
The sweetness of the chocolate the tangyness of the lemon and the beautiful matcha tea flavour. I use Teaologistsuk matcha powder which you can purchase here.
So if you love matcha and if you love white chocolate this is the cake for you.
If you try the recipe please let me know what you thought and tag me in your IG photo.
Raw Matcha Lemon White Chocolate Cheesecake
Place the first 4 ingredients in a food processor until well combined. If too thick add a little more lemon juice
Now press into the bottom of a 2.5" cake tin
Now place the next tfour ingredients into a blender and blend several times unt very smooth.
Divide the the mixture into two bowl. In one add the lemon juice and melted white chocolate. In the other one add the matcha and coconut oil.
Stir until incorporated.
Spoon the white chocolate mixture onto the base of the cake.
refrigerate until set.
Now spoon the Matcha mixture on top. Refrigerate until set
So were back in autumn again. Didnt that come around very quickly? It sure did. Summer just flwe by and I am not ready for autumn and winter yet.
The only thing that cheers me up a bit are the new foods that are now coming into season.
Like blackberries. My little monkeys and their granny went out the other day and picked a huge amount of blackberries. granny wanted the kids to do what she used to do as a child. So off they went. So now there are heaps of blackberries in my freezer and I need to come up with things to use them in.
But isnt that the best thing about a raw vegan cheezecake? You can add any fruit and turns out delicious. The only thing I found is that the watercontent is abit tricky to work with and yoou need to add more coconut oil for the cake to set and not run away when not frozen.
But I think I got it right this time. Not like with my strawberry cheezecake that I made a while ago that just run away after I defrosted it. It was more a yoghurt texture than a cheesecake.
Anyway anyway. The recipe for this delicious cake is below and as always tag me on Instagram in your recreations and let me know what you think of the recipe.
Raw Vegan Blackberry Cheezecake
For the base crush combine the crushed Oreos with 1 tbsp coconut oil and fill into the 6 cake rings. Freeze for about 20 minutes.
For the cream cheeze filling blend all other ingredients a couple of times in the blender until very smooth. While still blending pour in the coconut oil and continue blending until combined and very smooth.
Now divide the filling between the 6 bases and freeze for about 1 hour.