For the crust:
¼ cup of almonds
3 fresh, pitted dates
1 tablespoon of raw cacao
For the filling:
1 cup of cashews
¼ cup fresh mango flesh
¼ cup coconut cream
4 tablespoons melted coconut oil
2 tablespoons fresh lime juice
The zest from 2 limes
2 tablespoons pure maple syrup
2 pinches salt
For the garnish:
¼ cup blended mango flesh
½ cup thinly sliced mango flesh
Line a spring form tin (10 cm diameter and 7 cm depth) with baking paper.
Blend the crust ingredients in a high powered blender until they are well combined and form dough like consistency. If the mixture is a little too dry, add a teaspoon of water to bring it together.
Press the crust into the base of the spring form pan. It can be quite sticky so just wet the tips of your fingers a little if you need to.
Place all the filling ingredients into a high powered blender or food processor. Blend until smooth.
Spoon the mixture onto the crust.
Place the cheesecake into the freezer for 1 hour.
Once it has set, remove it from the freezer. Top with the sliced mango, pour the blended mango over the top and serve.
Yields: 4 serves
Time: 20 minutes preparation. 1 hour freezing time.
Notes: Shake the can of coconut cream well before you measure out the ¼ cup you need.
A light spray with oil on the tin will help the baking paper stick to it.
You can pre soak your cashews for a few hours, if you wish to (and discard the soaking water). But a good quality high powered blender or food processor should give you a smooth, velvety consistency for this recipe.
You can double the base ingredients if your processor is going to struggle with such a small amount. Use half of the mixture for the base and with the remainder, roll the mixture into balls to eat as snack