Coconut Mango No Bake Vegan Dessert Recipe
Coconut Mango Vegan “Cheesecake” is creamy, sweet, fruity, and a perfect dessert for summertime. Though it is technically not a cheesecake, this dessert has a similar texture and rich flavor that cheesecakes are known for. Everybody – vegan or not – is sure to love this dessert.
The Home Baked Vegan’s Coconut Mango Vegan “Cheesecake” is:
– Vegan (which means this recipe contains no dairy, eggs, meat, or honey)
– Free from Processed Sugars
– Gluten-free
– Creamy, sweet, and delicious
Here is the recipe for Coconut Mango Vegan “Cheesecake”:
Ingredients:
Crust:
1/2 Cup Warm Water
2 Tbsp Coconut Oil, melted
3/4 Cup Chopped Dates
3/4 Cup Shredded Coconut
3/4 Cup Gluten-free Granola
Mango Layer:
1/4 Cup Chopped Dates
1 Cup Cashews, dry roasted, unsalted
2 Cups Diced Mango
1/2 Cup Coconut Milk (or other preferred nut milk)
Coconut Layer:
1 Cup Coconut Milk
1 Cup Cashews, dry roasted, unsalted
1/4 Cup Chopped Dates
1 Tbsp Coconut Oil
1/2 Cup Shredded Coconut
Optional: extra shredded coconut for sprinkles
Method:
Prepare the Crust:
In a high powered blender, blend together the water, coconut oil, and dates.
Blend until smooth, then pour into a bowl with the coconut, and granola.
Stir until combined, then press into a 9″ round non-stick cake pan.
Set aside.
Prepare the Mango Layer:
In a high powered blender, mix together all ingredients for this layer.
Blend until smooth, then pour into the cake pan on top of the crust.
Use a rubber spatula to spread the filling evenly into the pan.
Set aside.
Prepare the Coconut Layer:
In a high powered blender, mix together all ingredients for this layer.
Blend until smooth.
Either pour the filling directly into the pan and make a solid, even layer, or use a piping bag to create a unique design on the top of your mango layer.
Sprinkle with shredded coconut, then place in the freezer for a minimum of 2 hours, or until set.
Store the cake in a air tight container, in the freezer, and let thaw for 10 minutes before serving.
Enjoy!
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