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  • Karine Allouche Salanon

Tropical Mamey Cheesecake

Updated: Jul 5

#Raw #Vegan #DairyFree #GrainFree #NoRefinedSugar #LowSugar #MameySapote #plantbasedrecipes #plantbased #zerowaste #plasticfreeliving

Mamey sapote is a tasty tropical fruit. The fruit is native to South and Central America. It is much like an avocado in the way you slice and eat it. We are lucky to have it be delivered next to our house from HELPCA artisans free of plastic and with limited carbon footprint thanks to the mutualised transport logistic.

Low in fat and sodium, saturated fat and cholesterol free, an excellent source of fiber, vitamins A, B3 and C, copper and magnesium, a good source of vitamin B6, folate, pantothenic acid, iron and potassium.

Ripe mamey is creamy and delicious, with a texture similar to avocado. It is sweet, but not overly so. At it’s best, I think mamey tastes like a creamier version of a baked sweet potato. The taste may vary, with hints of apricot, peach, and pumpkin.





Ingredients Serves 8-10

For the Crust:

· 1 cup raw almonds – Mandry’s

· 1/2 cup raw macadamia– Mandry’s

· 15 dates – Mandry’s

· 15 dried apricots– Mandry’s

For the Mamey Filling:

· 5 dates – Mandry’s

· 2 cups mamey sapote, measured mashed (see notes) – Alchemy Kitchen

· 1/4 cup soaked macadamia– Mandry’s

· 1-1 1/2 teaspoons cinnamon – Mandry’s

· 1/2 tablespoons chia seeds - Solar

· 1 scoop of vanilla extract – Mandry’s

· A small piece of fresh ginger (optional) – Finca Higueron

For the Coconut Macadamia Cream:

· 1 cup-soaked macadamia – Mandry’s

· 1 cup coconut meat

· 4 large dates , pitted

· 1/4 cup water or coconut milk – Punto Lagarto Coconut

· 1/4 cup coconut oil – Punto Lagarto Coconut

· 1 scoop of vanilla extract – Mandry’s

For the Garnish:

· Cacao Nibs - Finca Secreta

· Strawberries – Finca Siberia

· Mint – Finca Manantial

Preparation

  1. Soak the macadamia for at least 2 hours (preferably overnight) in 1 cup water.

  2. Place the 1/2 tablespoon chia seeds into a small bowl with 2 tablespoons water. Set aside.

  3. Prepare the crust: combine all of the ingredients in a food processor until a crumbly "crust-like" mixture is formed. Press into the desired pan. Place in the freezer as you make the fillings.

  4. Now on to the Coconut Macadamia Cream: combine all of the cream ingredients in a high-speed blender and process until smooth.

  5. Remove the crust from the freezer and pour it over. Using a butter knife or spatula to make it smooth and even. Place it back into the freezer for 30-45 minutes, or until it's firm enough not to mix with the top layer.

  6. Finally, make the mamey filling. Combine all of the filling ingredients, along with the soaked chia seeds in a high-speed blender and process until smooth.

  7. Remove the crust from the freezer and pour it over. Using a butter knife or spatula to make it smooth and even. Place it back into the freezer for 2 hours, or until firm.

  8. Remove from the freezer when ready to serve. Slice, garnish, and serve immediately. Perfect to enjoy with a warm Te Namaste !

Contributed by Karine Allouche Salanon from Healthy Lifers Recipes



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