Gluten Free Vegan Tropical “Cheesecake”
Ironically, I, a person whose first book was a dessert cookbook, have two sons who don’t really care much for sweets – and they especially don’t really care much for cake.
In another twist of irony, I have one son who loves cheesecake and yet is vegan. It is with him in mind that I created this Gluten Free Vegan Tropical “Cheesecake”. Not only is he vegan, he is gluten free and off refined sugar.
This is a no bake dessert. I was trying to come up with some search-worthy title for it but No-Bake Gluten Free Refined Sugar Free Tropical Cheesecake-like Dessert is just way too long.
This dessert takes a little bit of time to prepare but nothing is difficult and you can make it way ahead of time and just keep it in the freezer. Take it out of the freezer about 15 minutes before you want to serve it for the best flavor.
Recipe Notes: Macadamia nuts can be pricy, so cashews are a great substitution for the filling but, in that case, I would use almonds for the crust. I like to use Wholesome! Organic Blue Agave in this recipe but I believe coconut palm syrup would work just as well.
- ¾ cup macadamia nuts
- 1 cup medjool dates pitted
- ½ cup unsweetened coconut flakes
- ½ teaspoon kosher or fine sea salt
- 1 cup unsweetened coconut flakes
- 1½ cups macadamia nuts
- ¾ cup full-fat coconut milk shake can well before measuring
- ¼ cup coconut oil
- Zest of 1 lime finely grated
- Juice of 2 limes use divided
- ½ cup Wholesome! Organic Blue Agave
- 1 teaspoon pure vanilla extract
- 2 cups frozen mango chunks no need to thaw
Cover the macadamia nuts with boiling water and let soak for 1 hour (or you can cover with cold water and let soak in the refrigerator overnight). Cover the dates with hot water and let soak for 10 minutes.
Combine the soaked macadamia nuts, dates, coconut, and salt in a food processor and process until the mixture forms a dough. Press firmly into the bottom of a greased 9-inch springform pan. Put in freezer while preparing the filling.
Toast the coconut flakes in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant, about 4 minutes. Let cool and set aside.
Cover the macadamia nuts with boiling water and let soak for 1 hour (or you can cover with cold water and let soak in the refrigerator overnight).
Combine the soaked nuts with the coconut milk, coconut oil, lime zest, juice of 1 lime, agave, and vanilla. Process until very smooth. Pour the mixture on top of the crust.
Clean out the processor and combine the mango and juice of 1 lime. Process until smooth – it will take longer if the mango is still frozen. Dollop the mango on top of the nut filling and, using a spoon or knife, swirl it into the nut filling.
Sprinkle the cooled toasted coconut over the top of the cake and freeze until firm, at least 4 hours.
Remove the cake from the freezer about 15 minutes before serving.
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