We caught up again with our favorite dessert queen, the divine Georgia Irwin from @thekindnessechoes to
learn how to make the healthy (and easy) mango & raspberry cheesecake of your dreams!
No refined flour, no need to bake AND low on sugar, these creamy treats are packed with enough fruity
goodness to satisfy any sweet tooth without the high calorie count!
PLUS - this recipe is vegan and gluten friendly. It’s doesn’t get much better than this!
Tart or Slice Tin
Measuring Cups & Spoons
1½ half cups of raw almonds
10-15 pitted medjool dates
2 tablespoons of hemp seeds
2 cups of raw soaked cashews
2 heaped tablespoons of coconut oil
1 can of organic coconut cream
¼ cup of maple syrup
1 punnet of raspberries
Note: Cashews are to be soaked in cold water overnight in the fridge or for 15 minutes in hot water.
Line your tart/slice tin with baking paper.
Blend all base ingredients together and press
firmly into tin.
Soak cashews and blend all of the cheesecake
ingredients together, except for the raspberries.
Break up the raspberries and sit them on
top of the base ingredients.
Pour blended cheesecake mixture over the
raspberries and into the tin.
Freeze for a minimum of 4 hours or until set.
Once the cheesecake has fully set.
Remove it from the tin and chop into
bite size pieces.
Melt Loving Earth Caramel
Chocolate and drizzle it all over your
mango & raspberry cheesecake!
To go that extra mile, add some pretty edible petals and some sparkles of edible gold dust and voila!