Vegan Mango, Citrus and Coconut Cheesecake

We hit a big milestone this week, 15,000 followers on Instagram!  That was so exciting for us as we put a lot of love into our account and we are ever so grateful for the love back.

Last week we introduced you to Michelle who is behind all of our recipes.  You’ll be hearing more from her soon.

In the meantime, to celebrate our milestone, we wanted to share a new cake recipe with you. If you like citrus flavors combined with chocolate, you’ll love this Vegan Mango, Citrus and Coconut Cheesecake recipe!  This is a great way to make the most of the citrus season and as always, we have the most delicious mangos in our boxes, which will give it a delicious sweet touch. 

In case you prefer to leave out the chocolate, it’s also possible to omit the cacao nibs and cacao powder for a nutty, mango, citrus and coconut cake.  Yum yum yum.  Either way, we know you’ll enjoy this one!!!

Thank you once again to all of our amazing followers and in case you aren’t already part of the gang, come join us at

Vegan Mango, Citrus and Coconut Cheesecake (makes one 20cm cake)

9 hours (including time to soak nuts and set)

Ingredients for the base

  • 1 cup mixed nuts and seeds from the Fruitful Day Box
  • 1/3 cup cacao powder  
  • 2 tbsp shredded coconut (fresh is the best)
  • 1 cup dates
  • A pinch of salt
  • 3 tbsp cacao nibs
  • 5 drops food grade citrus essential oil

Ingredients for the filling

  • 2 cups cashews from the Fruitful Day Box
  • 1 cup of mango from the Fruitful Day Box
  • Zest of 3 oranges from the Fruitful Day Box
  • ¼ cup citrus juice (grapefruit/lemon/orange) from the Fruitful Day Box
  • 1/3 cup melted cacao butter
  • 3 tbsp coconut cream
  • 10 drops food grade citrus essential oil

Ingredients for the garnish

  • Zest of 1 of orange from the Fruitful Day Box
  • 1 400ml can of coconut cream
  • 2 tbsp cacao nibs

METHOD for the base

1. Blend all dry filling ingredients; mixed nuts and seeds, cacao powder, coconut and salt in a food processor.

2. Add wet ingredients; dates and essential oil and blend until it comes together as a dough.

3. Add cacao nibs and mix with hands into the dough – if you blend the nibs in the food processor they will become too small and you’ll lose the great crunch texture they give.

4. Line the base of your cake tin and then press the dough down evenly into the bottom.

METHOD for the filling

1. Soak cashews for at least 4 hours or, if possible, overnight.

2. Drain and rinse cashews

3. Put all filling ingredients; cashews, chopped mango, zest, juice, melted cacao butter, coconut cream and essential oil into a high speed blender and blend until smooth.

4. Pour filling mixture over the base mixture and set in the freezer for 4 hours or overnight.

5. Garnish with coconut cream – to do this leave the coconut cream in the fridge for 2-4 hours, open the can and then scoop only the cream from the top leaving behind the water.

6. Garnish with zest and cacao nibs. 

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