Mango-gooseberry cheesecake

10 servings Prep: 50 mins
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Treat your taste buds to this fruity dessert.

By Peter abd Beryn Daniel - Rawlicious November 03 2009
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Ingredients (18)

For the base
1 cup almonds — soaked for 2 hours
1 cup pecan nuts — soaked for 2 hours
1 tbsp honey
1 tbsp coconut oil
vanilla pod — seeds only
1/4 tsp himalayan salt
2 tsp lemon juice
3 tbsp cacao powder
For the filling
2 cup cashew nuts
1 cup macadamia nuts
1 tbsp coconut oil
1/2 cup agave
1/4 cup lemon juice
1-2 mangoes
vanilla pod — seeds removed
For the topping
6 granadillas
1 cup raspberries
1/4 cup agave
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Method:

For the base:
Put all the ingredients into a food processor and blend until finely chopped. Press into the base of a springform cake tin, puncture holes into the base using a fork and put it into the fridge while you make the filling.

For the filling:
Blend all the ingredients for the filling together in a power blender until smooth. Make a double batch if you want a really tall cake. Pour the filling over the base. Make a granadilla topping by putting the granadillas into a bowl with agave nectar. Strain the excess liquid off the granadillas and pour over the filling. Decorate with gooseberries and raspberries. Refrigerate overnight or place in the freezer to set.



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