Raw Mango "Cheesecake"
Prep Notes
This is a very easy dessert to make and it keeps for ages! Best served after sitting out of the freezer for approximately 10 minutes. Delicious with coconut yoghurt. You could easily leave the honey out of this as the mangoes make it sweet but I was making it for my Dad who likes his sweets.
Yields
Approximately 12 pieces
Ingredients
Base
1 cup almonds
3 Medjool dates, seeds removed
1 cup coconut flakes
1 tablespoon coconut oil
Cheesecake
2 cups cashews that have been soaked for 4 hours, drained and rinsed
Flesh of 3 mangoes
1 teaspoon of vanilla powder
200ml coconut cream
1/4 cup honey (optional)
1 Tablespoon coconut oil
Directions
Base
1. Place all base ingredients in a food processor and blend until sticky crumbs
2. Press firmly and evenly into the base of a cake tin lined with baking paper (I used a silicon cake pan so it was easy to remove)
3. Place in the freezer while you make the rest of the cake
Cheesecake
1. Place all cheesecake ingredients in a food processor and blend until smooth
2. Pour on top of base and decorate with berries and/or coconut flakes
3. Put back in the freezer and leave overnight
4. To serve remove from freezer for approximately 10 minutes and slice. Delicious with coconut yoghurt
Notes
Paleo, Raw, Gluten-free, Thermomix