RAW Vegan Mango Cheesecake with Raspberry Sauce

I've been meaning to make raw, vegan cheesecake for literally months and last night I finally got to try it out. This recipe's debut did NOT dissapoint. As I wasn't feeling that much like a base vanilla, I decided to add mango for a splotch of summer in this frigid January. When my friend tasted the cake, she spent a good 2 minutes raving and then she paused and said, "mmm you know what this'd be good with? Like a BERRY sauce." That was when shit got fancy.

*moans*

You will need the following:

Crust

3/4 cups almonds

3/4 cups pecans (you are welcome to use only almonds but I don't recommend using only pecans just because they have such a distinct flavor that could clash with the mango)

1 cup fresh medjool dates, pitted

1/2 teaspoon vanilla extract

1/2 cup dried unsweetened coconut shreds

1/8 teaspoon salt

Filling

2 1/2 cups raw cashews (I got mine in the bulk nut section at Whole Foods) soaked for 24 hours, 18 is ok but 24 makes a noticeable difference

1 1/2 teaspoons vanilla extract

2 cups chopped, peeled mango (I thawed some frozen ones in the microwave)

3/4 cups coconut oil

1/2 cup maple syrup

Sauce

2 cups frozen raspberries

1/2 cup sugar

1 teaspoon lemon juice

To make the crust, blend the nuts in your Vita Mix (or blender) until they resemble crumbs, be careful not to make them into nut butter!

Transfer the nut crumbs into your food processor and incorporate the rest of the crust ingredients, leave the processor on for a few minutes until the mixture becomes relatively uniform. I put the nuts in the Vita Mix first so as not to break the food processor, they get worn down very quickly with grinding nuts.

Line a cake pan (you can try a classic spring form but I wasn't sure about putting it in the freezer) with parchment paper and press the "crust" into the pan.

To make the filling, strain and rinse the soaked cashews and then put them into the Vita Mix (or food processor or blender, but keep in mind you'll have to leave it on for 5+ minutes to get that real creaminess). Blend until the mixture feels creamy with NO LITTLE BITS OF NUT, sometimes you'll think it's ok if it's a little grainy, but trust me, it's best when the mixture is perfectly creamy and impossible to tell there are nuts in it at all. Pour the filling into the crust and freeze for 3 hours. After it's frozen, you can eat it and put the rest in the fridge, the freezer is just for the original setting.

Food porn right here

See? Uniform and creamier than...cream ;)

While the cake is setting in the freezer, you can make the raspberry sauce. Put the frozen raspberries, lemon juice, and sugar into a pan over medium-high heat and stir constantly. The raspberries will give up their water and break down. Stir until the sugar is completely dissolved-the raspberries don't need to be completely broken down. 

If that doesn't say summer-in-winter 

then you need someone to write you a prescription for EYES

Press the mixture through a sieve by using the flat of a spoon to smush the berries through the mesh and into a bowl. Put the sauce into the fridge to cool.

When it's time to serve, spoon the sauce over a slice of cheesecake and people will think you are one classy mofo. 

xoxo