No-bake yoghurt and mango cheesecake pots with cashew coconut crust (and my new cookbook!)

I’m beyond excited to finally share not only my new website but also a sneak peak of Whole Food, Bowl Food. I’ve got to be completely honest with you, I’m absolutely terrified about my book being out in the public sphere. This is for a few different reasons but ultimately; I think my anxiety stems from the fact that every recipe in Whole Food, Bowl Food is a little part of me.

I also think that during the entire process of my first cookbook, Bowl & Fork, I was flying completely blind. I was just so stoked that I was able to write a cookbook yet now, I feel like there’s more pressure. Self-imposed, of course. Down the track, I’ll share my experience of writing a cookbook; with all the ups and downs (and sleepless nights) but, right now, I’m just enjoying the wonderful (stress free) ride of hearing about all the wonderful people who have bought the book.

This is my second cookbook and it’s filled with over 100 gluten-free recipes that embrace my food philosophy; eat REAL food. Whole Food, Bowl Food is gluten free but I don’t want it to be a cookbook just for those who are coeliac or gluten free. I see Whole Food, Bowl Food as just a healthy, nutritious cookbook, that just so happens to be gluten free. The book was photographed by the amazing Sue Stubbs and styled by Jane Graystone.

This no-bake yoghurt and mango cheesecake pots with cashew coconut crust is one of my family’s favourites, I hope you enjoy it too!

Serves 6

INGREDIENTS

Base

• 200 g (7 oz) dry roasted cashews, unsalted
• 90 g (3¼ oz) desiccated (or shredded) coconut
• 160 g (5½ oz) fresh dates (or dried dates/figs soaked in water to soften), pitted
• ½ teaspoon cinnamon
• ½ teaspoon sea salt

Cheesecake

• 1 tablespoon powder gelatine, dissolved in 125 ml (4 fl oz) hot water
• 520 g (1 lb 2 oz) natural Greek yoghurt
• 250 g (9 oz) cream cheese, softened
• 250 ml (8 fl oz) coconut cream
• 1 teaspoon vanilla extract
• 1 lemon, juiced (or to taste)
• 180 g (6¼ oz) honey

To decorate

• 1 punnet fresh raspberries
• 1 punnet fresh blueberries
• 1 mango, thinly sliced into ribbons
• 2 passionfruit, pulp scooped out
• edible flowers (optional)

METHOD

1. In a food processor, combine all the base ingredients and blitz until the mixture begins to stick together. Press firmly into the bottom of 6 x 250 ml (8 fl oz) pots (about 1 cup), jars or bowls to create an even base and place in the fridge.
2. In a small bowl, combine powdered gelatine with 125 ml (4 fl oz) hot water. Stir to dissolve.
3. In a food processor, combine yoghurt, cream cheese, coconut cream, vanilla, lemon juice, honey and dissolved gelatine mixture and process until smooth and creamy. Divide between each of your pots and leave to set in fridge for at least 4 hours or overnight.
4. To serve, decorate with fresh, plump raspberries, blueberries, curls of mango and passionfruit pulp (or seasonal fruit of your choice).

*If you want to make a cake instead, line the base of a lightly greased 22.5 cm (9 in) spring form tin with non-stick baking (parchment) paper.

Whole Food, Bowl Food, New Holland Publishers RRP $45.00, is available from all good bookstores or online www.newhollandpublishers.com.