Cultured Cheesecake with Nut Free Base

This dessert is probably a little different from what you are used to. We've taken one of our favorite fruits and fermented it overnight in coconut water kefir to take its nutritional benefits to the next level.

Dairy, nut and refined sugar-free, this dessert is easy for our body to digest, with extra benefits from the probiotic rich ingredients: kefir and coconut yogurt.

Why it's so good for you:

Kefir is full of probiotics, which are live bacteria. Consuming kefir increases the amount of good bacteria in the gut, which not only helps to digest food but also has many therapeutic benefits.

Coconut yogurt also contains probiotics for a healthy gut. It provides the body with essential nutrients such as essential fats, minerals, amino acids, and vitamins.



(use organic where possible)

  • 1 cup sunflower seeds
  • 1 cup shredded coconut
  • 2 tbsp coconut oil
  • ½ cup pitted medjool dates



(use organic where possible)

  • 3 fresh or frozen mangoes (save some diced mango for topping)
  • 1 cup coconut water kefir
  • ¼ cup maple syrup
  • 1 lime, juiced
  • 2-3 tsp ground turmeric
  • 1 tsp vanilla extract
  • ½ cup coconut yogurt
  • ½ cup coconut oil


  1. Process the sunflower seeds, shredded coconut, 2 tbsp coconut oil, and Medjool dates in the food processor until a crumble forms.
  2. Line a rectangle or square dish (approx. 6 cup capacity), loaf pan or silicon muffin molds.
  3. Spread base evenly in dish or molds.
  4. Place in the freezer to set while you make your mousse.
  5. Add the mango pieces to a glass jar and add just enough coconut water kefir to cover.
  6. Close the lid and allow this to ferment for 12-24 hours.
  7. Blend or process in the food processor the fermented mangoes, maple syrup, lime juice, turmeric, and vanilla until smooth.
  8. Slowly pour in the ½ cup coconut oil and coconut yogurt.
  9. Blend for 10-15 seconds as you don't want to over-process the coconut oil. This will prevent the mousse from splitting.
  10. Pour mousse filling over base and set in refrigerator overnight, or freeze for 4-6 hours.


  • This dessert is a bit different to what you might be used to. Firstly, we have taken the mango and fermented it overnight with some coconut water kefir. You'll want to do this the day before in a large glass jar and allow it to ferment for 12-24 hours.
Featuring: Rachel Morrow
Audio Languages: English
Subtitles: English