#1 in our tasting series with Larina Robinson, Wholefood Dietitian, APD
Gluten Free, Dairy Free, Refined Sugar Free, Paleo
This scrumptious Wholefood Mango Cheesecake is the first from our series of tastings conducted by Larina Robinson, nutritionist and dietitian at The Body Dietetics.
Larina has a flair for creating scrumptious goodies that are gluten, grain, refined sugar and dairy free- and paleo to boot. This cheesecake highlights summery organic mangoes (which are having their best season in memory!) and our Wholefoods House brand range of pantry staples.
½ cup Wholefoods House Medjool dates
1 ¼ cup Wholefoods House raw macadamia nuts
2 cups Wholefoods House cashews, soaked overnight, drained
Juice of ½ a lemon
½ tsp Wholefoods House fine celtic sea salt
1/3 cup coconut oil
¼ cup Wholefoods House maple syrup
1 tsp vanilla extract
flesh of 2 mangoes
¼ – ½ cup water (depending on how juicy your mangoes are)
½ – 1 Tbsp Wholefoods House maple syrup (adjust to taste depending on sweetness of fruit)
1 Tbsp Great Lakes gelatin powder (vegans can use agar agar powder)
- In a food processor, blend the base ingredients. Press the mix down into a lined8 x 8 inch brownie pan.
- Process the filling ingredients together and pour over the base. Set aside in the freezer to firm up for approximately30 minutes.
- Puree the mango flesh using a blender or stick mixer. In a small pot over medium-high heat, combine all the topping ingredients except the gelatin. Once the mixture starts to simmer, sprinkle in the gelatin powder, stirring well until dissolved.
- Remove the base from the freezer and pour the mango mixture on top. Set in the fridge overnight. Serve cold.
Recipe created by Larina Robinson
Wholefood Dietitian, Nutritionist, APD