Gina Sakic

Raw Mango & Orange Cashew Cheesecake

BASE:
  • 1¼ cups coconut flakes
  • ¾ cup almonds
  • 8 dry apricots
  • 2 tablespoons coconut oil, liquefied
  • Zest of 1 lemon
  • Pinch of coarse sea salt
FILLING:
  • 2½ cups cashews, soaked in water for 6 hours then drained
  • ½ cup orange juice
  • 2-3 tablespoons of raw honey (optional)
  • 2 cups fresh mango
  • ¼ cup lemon juice
  • ½ cup coconut oil, liquefied
  • 2 tabs lucuma powder (optional)
  • seeds from 1 vanilla bean
  • Pinch of coarse sea salt


  1. Blitz the coconut flakes, almonds, lemon zest and sea salt in a food processor till crumbly, then add the apricots, followed by the coconut oil. Pulse till the apricots have blended in and the mixture holds its shape when pressed together.
  2. Line the base of a 9 inch cake tin (spring-form) with baking paper, and press the base mixture evenly into the bottom. Set aside.
  3. In a large, high powered blender, blend the drained cashews with the lemon juice, orange juice & honey.
  4. Add all other ingredients and blend till smooth – you will have to stop to scrape the edges as you go. Pour over the base once done.
  5. To decorate, blend any leftover fruit then use a spoon to dollop it over the surface of the cake. Bang the cake on a hard surface to flatten out and set in the freezer. Let thaw a little before serving to bring out the taste.