What a mouthful that name is, right? And trust me, you’ll want a mouthful of this.

I originally tried my mango cheesecake recipe without the raspberry sauce, and that was already delicious. I ended up making this a second time for my family’s Labor Day Weekend BBQ. We had a lot of raspberries in the fridge so I thought, why not make a raspberry sauce?

Due to the natural sweetness of mango, raspberry and dates, there is no sugar or even natural sweetener needed in this recipe. This recipe is also raw, vegan, and gluten free. The secret? There’s no real cheese in it. I use soaked cashews and coconut milk to make the filling. As for the crust, I use almond meal (which is ground almonds) and buckwheat flour, with dates to stick it all together.

This recipe is packed with vitamins from fruits – such as magnesium and Vitamin A and C – as well as proteins and fiber from the nuts and buckwheat flour. Not to mention the healthy fats from the coconut milk!

Enjoy this guilt-free end-of-summer dessert. My friends and I even thought it looked like a perfect dessert for Valentine’s day, so keep it in mind for later 😉

Ingredients:

• 1 1/2 cup cashews (make sure to soak this in water for 2-4 before you begin!)
• 1/2 cup coconut milk
• 1 large mango (or 2 small ones)
• 1 cup almond meal (you can buy this at the store or grind raw almonds in a blender until its fairly smooth)
• 1 cup buckwheat flour
• 1 dates (soaked in hot water)
• 1/2 cup coconut cream
• 1 cup raspberries

First thing’s first:

Before you get started, put the cashews in a bowl and fill it up with water until the cashews are covered. Place the bowl in the fridge and let it soak 2 to 4 hours.

Crust:

Put water in a saucepan and heat it up until it boils. Then turn the heat off and throw in a cup of dates. Make sure you pit the dates first (unless they’re already pitted). Let the dates soak for about 5 to 10 minutes. Unless you bought almond meal, throw a cup of almonds in the blender and grind it up until it’s fairly smooth. I like a little texture in my crust so don’t worry if it’s completely smooth. Then add the buckwheat flour and blend with the almond meal. Lastly, add the dates and blend until the mixture becomes sticky. Save the date water because if the crust mixture is too dry you can use it to moisten the mixture. Only add a tablespoon at a time so you don’t accidentally make it too wet.

When the mixture is ready, press it into a circular cake pan (or a square pan is fine too!)

Filling:

Strain the water from the soaked cashews. Throw cashews into blender. After letting the cashews break up, add in the coconut milk and blend until smooth. Dice up the mango (or mangoes) and add to the cashew mix. Blend until smooth. Sneak a taste.

Pour the filling in the crust. Put the cheesecake into the freezer and let the cake harden (but not too much). If it freezes, give it time to defrost to a good texture.

Raspberry sauce:

Throw the raspberries and coconut cream (note: cream not milk) in the blender and blend until smooth. Pour it deliciously over the mango cheesecake.

* Option to add coconut flakes and fresh raspberries on top. It looks pretty and tastes yummy.