Raw Mango Kiwi Strawberry Cheesecake

Jul 11th
Raw Mango Kiwi Strawberry Cheesecake

I have been feeling like I’m in a bit of a writing rut. I have been inspired on the creative side of things, recipes, tutorials, etc… but not with the writing. I don’t know, just feeling like my writing has been kinda flat. I’m not sure why I feel the need to share this with you all, but maybe if I do I can get myself over this writing dry spell. Maybe I need to watch some more Gilmore Girls and get my wit back. Until I do, I’m going to keep on keeping on, so stick with me :)

Raw Mango Kiwi Strawberry Cheesecake

This Raw Mango Kiwi Strawberry Cheesecake recipe is something I came up with as an idea for a healthy summer dessert. Something to celebrate the flavors and beauty of the season.

Raw Mango Kiwi Strawberry Cheesecake

Raw Mango Kiwi Strawberry Cheesecake

Raw Mango Kiwi Strawberry Cheesecake is kinda a long name for something so close to nature. Raw means that this pie isn’t baked or cooked at all. All of the ingredients are pretty close to their natural state.

Let’s talk health, cause this pie is jam-pack with awesome healthy ingredients!

Health Facts

  • Mango – SUPERFOOD! Vitamins A, B (including B6), and C, immune booster antioxidants, fiber, copper, potassium, and magnesium. Fights cancer, keeps cholesterol in check, alkalizes the body, aids in weight loss, regulates diabetes, is an aphrodisiac (*wink*), helps in digestion with enzymes, fights heat stroke, high in iron, reduces kidney stones. (According to Health Impact News)
  • Kiwi – SUPERFOOD! Vitamins C, E and K, potassium, fiber. Helps digestions with enzymes, manages blood pressure, protects from DNA damage, boosts immunity, improves digestive health, cleans out toxins, fights heart disease, low glycemic index, protects against macular degeneration and other eye problems, creates alkaline balance, naturally organic (According to LiveStrong and Care2)
  • Avocado – SUPERFOOD! Vitamins A, B1 (thiamine), B2 (riboflavin), B3 (niacin), B5 and B6, C, E, and K,  folate, magnesium, manganese, copper, iron, zinc, and phosphorous. Healthy fats, more potassium than a banana, fiber, monounsaturated fatty acids, can lower cholesterol and triglyceride levels, fat can help you absorb nutrients from other plant foods, can help protect eyes, may help prevent cancer, may help relieve symptoms of arthritis and can help you feel fuller longer. (According to Authority Nutrition)
  • Strawberries- SUPERFOOD! Vitamins C and B6, manganese, fiber, iodine, folate, copper, potassium, magnesium, phosphorus, biotin, omega-3 fats. Helps with cardiovascular support and prevention of cardiovascular diseases, improves regulation of blood sugar, with decreased risk of type 2 diabetes, and prevents certain cancer types. (According to The World’s Healthiest Foods)

Bottom Line: This is a super healthy dessert!

Raw Mango Kiwi Strawberry Cheesecake

This Raw Mango Kiwi Strawberry Cheesecake is paleo, primal, vegan, vegetarian, clean eats, gluten, grain, dairy and refined sugar-free. If you want to leave out the sweeteners than you can do just that, especially if your fruit is extra sweet.

Raw Mango Kiwi Strawberry Cheesecake

Quick Tip: Here is my tip for making anything that calls for the cream from the top of a full-fat can of coconut milk (like mousse, whipped coconut cream, etc…). The night before you are planning on using the coconut milk, place it in the refrigerator right-way-up (meaning you can read all the words without doing a head stand, even if you are a yoga genius). Then when you are ready to use the cream, gently remove the can from the fridge and slowly and gently flip it over so the bottom is now the top. Then open the can and slowly pour off the clear liquid and save for using in smoothies or whatever. The cream is now all at the bottom and you can just scoop it out.

Raw Mango Kiwi Strawberry Cheesecake

Raw Mango Kiwi Strawberry Cheesecake

Ingredients

    Crust
  • 2 1/4 cups pecans
  • 3/4 cup shredded unsweetened coconut
  • 2 cups pitted dates
  • 2 tablespoons coconut oil
  • 1 teaspoon salt
  • Mango Layer
  • 1 cup cashews, soaked overnight
  • 2 ripe mangos, peeled, pitted and roughly chopped
  • the juice and zest from 1 lime
  • 1/2 cup coconut oil
  • 1 tablespoon honey
  • a pinch of salt
  • Kiwi and Avocado Layer
  • 2 ripe avocados
  • 3 kiwis
  • the juice and zest from 2 limes
  • 1/2 cup coconut oil
  • 1 tablespoon honey
  • a pinch of salt
  • Strawberry Layer
  • 1 cup cashews, soaked overnight
  • 2 cups strawberries, roughly chopped, stems removed
  • the juice and zest from 1 lemon
  • 1/2 cup coconut oil
  • 1 tablespoon honey
  • a pinch of salt
  • Garnish
  • Coconut whipped cream (the cream from the top of a can of full fat coconut milk)
  • Chopped mango (about 1),
  • Chopped strawberries (about 3-4)
  • Chopped kiwis (about 2)
  • 1 tablespoon lemon juice
  • Shredded coconut

Instructions

Prep

Line the bottom of a spring from pan with waxed paper and clear out space in your refrigerator for the pan.

Put 2 cups of raw cashews in a container and cover them with water. Soak these overnight. Alternatively, you can do a quick soak by placing the cashews in a bowl and pouring over boiling water. Allow them to soak for about 25-30 minutes.

Crust

Using a food processor, pulse pecans and coconut until they become a course flour. Add the rest of the crust ingredients and pulse until everything is combined and sticking together.

Dump the crust mixture into the lined spring form pan and press it into the bottom of the pan and up the sides. Set the pan in the fridge while you make the mango layer.

Mango Layer

Drain 1 cup of cashews and pulse them in the food processor until smooth and creamy. Add the rest of the mango layer ingredients and pulse until smooth. Pour the mixture over the crust and smooth out into one layer. Return the pan to the fridge and chill for a few hours or overnight, it should be set before adding the next layer.

Kiwi and Avocado Layer

Peel and pit two avocados and cut them into quarters. Peel three kiwis and cut them into quarters. Put all ingredients into a food processor and pulse until smooth. Pour the mixture over the mango layer and smooth out into one layer. Return the pan to the fridge and chill for a few hours or overnight, it should be set before adding the next layer.

Strawberry Layer

Drain 1 cup of cashews and pulse them in the food processor until smooth and creamy. Add the rest of the strawberry layer ingredients and pulse until smooth. Pour the mixture over the crust and smooth out into one layer. Return the pan to the fridge and chill for a few hours or overnight, it should be set before adding the next layer.

Finishing

See the Quick Tip for getting the cream from the top of a can of coconut milk. Scoop out the cream and put it in a bowl. Whip it until light and creamy. Spoon on top of the strawberry layer, make a mound in the middle or spread it out as another layer. Toss the chopped mango, strawberries, and kiwis with lemon juice. Mound the chopped fruit over top of the whipped coconut cream. Sprinkle finely shredded coconut over the top of the pie. Serve chilled.

Notes

Honey is not vegan. You can substitute whatever sweetener you like just make sure to account for the varying levels of sweetness by tasting as you go.

http://www.domestic360life.com/blog/raw-mango-kiwi-strawberry-cheesecake/

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