Mango Pistachio Chocolate Cheesecake
Mango Pistachio Chocolate Cheesecake
OMazing cake to say a little shorter
My love towards the Ombar chocolate started already long time ago. This cake is also one of my first raw cake experiments that I still feel proud of! I was challenged by the great Ombar team to come up with something OMazing using their Pistachio Centres chocolate bar.
What would you pair a pistachio taste with?
I had an idea of making a chocolate mango cheesecake on a pistachio crust and I am more than pleased with this pretty & tasty outcome.
If you fancy a great little cake bite with no baking struggles then this recipe is for you!
Take an OM moment
Raw cheesecakes are one of the easiest cakes to make. All you need is a food processor to blend soaked cashews to get a creamy cake texture and then the magic happens overnight in the freezer. You definitely don´t need to be a master chef to surprise yourself and others with great healthy desserts. A little creativity to decorate as you like and you can be proud presenting your creations to the world!
In this OMazing cheesecake I used almonds, pistachios, coconut oil and some sweetener for the crust; soaked cashews, agave, some vanilla and coconut oil and cacao powder, almond milk and mango puree for the filling layers. Also, decided to make the chocolate layer a little crunchy adding some pistachio pieces into it. And in the end topped my cake with the fabulous Ombar Pistachio Centres, leftover crust and some melted chocolate before serving.
Mango Pistachio Chocolate Cheesecake That Is:
- Easy to make
- Raw without any baking required
- Vegan
- Refined sugar free
- Fancy & Tasty
OMazing Cheesecake
Raw Mango Pistachio Chocolate Cheesecake
Equipment
- food processor
Ingredients
Crust
- 1/3 cup cup almonds
- 1/4 cup pistachios
- 1 tsp agave
- 5 tbsp coconut oil melted
- pinch salt if pistachios are not salted
Filling
- 1 cup cashews 150g, soaked overnight or 1 h in warm water
- 2 tbsp agave
- 3 tbsp coconut oil melted
- vanilla
Choco-Pistachio layer
- 3 tbsp cacao powder
- 1/4 cup almond milk
- 1/4 cup pistachios
Mango layer
- 1/4 cup mango puree
Instructions
Crust
- pulse everything in a food processor until crumbly and sticky. Press into the cake mold and place into the freezer to harden while making the filling.
Filling
- blend soaked cashews with agave and vanilla until smooth paste, add the melted coconut oil and pulse until well mixed. Then divide into two equal parts.
Choco-Pistachio layer
- place half of the filling mixture back into the food processor, add cacao powder and almond milk, blend until smooth. Then add pistachios and pulse several times but not too much, you want to have some nut pieces in there for different texture. Pour the filling on the base and freeze 1 h or until set
Mango layer
- add the mango puree to the second half of the filling and blend until smooth. Pour over the chocolate base and freeze 1 h or until ready for eating
- take the cake out to defrost about 30 min before serving, or place to fridge 1 h prior to eating. Decorate and enjoy!
Notes
- 10-16 cm round cake mold
- this cake is raw and doesn´t involve any baking, all you need is a food processor and a freezer
- For decoration I used @ombarchocolate pistachio chocolate and some leftover base crust (saved 1-2 tbsp of the crust for deco)
Keep Calm & OM
And don´t forget to tag me on your posts on instagram with #lifetreatsrecipe and @my_life_my_treats so I can enjoy all your creations!
Lots of Love!
Live for the Moments You can´t put into Words
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2 comments
super
aitäh 🙂