Today’s recipe of Blueberry & Mango Cheesecake Swirl is brought to us by talented Croatian couple alltheworldisgreen

I am so in love with raw desserts. They are so easy to make, they taste great and you don’t have to feel guilty for eating them as they are very healthy and filled with nutrients. They are also good for the summer season as they are mostly served straight from the fridge or freezer.

Usually, the base for raw desserts is a combination of nuts and dates, while the main ingredients for the filling are cashews and coconut oil. These desserts are refined-sugar free, as they are mostly sweetened with dried fruits or raw agave nectar.

This recipe is a combination of blueberries and mango. It is vegan and gluten-free as are most of my desserts.

We all know how healthy blueberries are, they are packed with antioxidants and phytoflavonoids and are also high in potassium and vitamin C. Blueberries, like other berries, also have a high water content, which makes them hydrating for your skin.

“The king of the fruits,” mango fruit is one of the most popular, nutritionally rich fruits out there. It has a good source of phytonutrients which are very valuable to our body.

It is much easier to indulge in something sweet knowing these facts and knowing that these desserts are actually good for your body. And I would say, for your soul too. 🙂

INGREDIENTS:

Crust

• 100 gr almonds
• 40 gr rolled oats
• 30 gr coconut chips
• 4 tablespoons coconut oil
• 2 tablespoons cacao powder
• 1 tablespoon cacao nibs
• 90 gr dates
• Agave if needed

Blueberry layer

• 130 gr cashews (soaked in water for at least 4 hours)
• 150 gr fresh blueberries
• 1 teaspoon maqui powder (for color, optional)
• 3-4 tablespoons agave syrup
• 4 tablespoons coconut oil
• 2 tablespoons almond milk or any other alternative (if the filling is too thick to work with)
• Juice of ½ lemon

Mango layer

• 130 gr cashews (soaked in water for at least 4 hours)
• 1 diced mango
• Pinch of turmeric (for color, optional)
• 3-4 tablespoons agave syrup
• 4 tablespoons coconut oil
• 2 tablespoons almond milk or any other alternative (if the filling is too thick to work with)
• Juice of ½ lemon

INSTRUCTIONS: 

Crust

Line the base of a 16 cm spring form cake tin with baking paper.

Place almonds, oats, coconut chips in a food processor and blend until they are finely ground. Drain dates and squeeze out any excess water. Add them to the food processor along with cacao powder, cacao nibs and coconut oil. Process until mixture sticks together. Adjust sweetness.

Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly, covering the entire base. Place in the fridge.

Blueberry layer

Drain the cashews and place them in a blender. Add all the other ingredients: blueberries, maqui powder, coconut oil, agave, lemon juice. Whiz on high speed until completely smooth. If the mixture is too thick add 2 tablespoons of almond milk or any other alternative.

Pour the blueberry filling into a bowl. Set aside.

Mango layer

Drain the cashews and place them in a blender. Add all the other ingredients: diced mango, a pinch of turmeric (optional), coconut oil, agave, lemon juice. Whiz on high speed until completely smooth. If the mixture is too thick add 2 tablespoons of almond milk or any other alternative.

Pour the mango filling into a bowl. Set aside.

Now you can pour your fillings onto the crust one at a time and smooth with a spatula. or you can alternate tablespoons of strawberry and vanilla filling making a zebra style cake.

If the batter is too thick, zebra style cake will be more difficult to achieve. If the batter is very thin, it may spread too quickly.

For a zebra style cake, do the following: Start with 1 tablespoon of blueberry filling and place it in the center of the crust. Then pour one tablespoon of mango filling in the center of blueberry filling. And so on, until the filling is all used up.  Don’t try and tap the cake tin or anything, just let the gravity do its thing.

Place the cake in the fridge overnight to firm or in the freezer for a couple of hours. Decorate and serve. This cake will keep for 3-5 days in the fridge or 1 month in the freezer.

Before eating, take the cake out of the freezer and let it sit for 20 minutes.

Enjoy!

Blueberry & Mango Cheesecake Swirl article written by and all photos are copyright of alltheworldisgreen

Website: alltheworldisgreen.com