Mango & Coconut Cheesecake
Ingredients:
Base:
1 cup mixed nuts (e.g. walnuts, almonds)
1/4 cup mixed seeds (e.g. sunflower, pumpkin)
½ cup desiccated coconut
Pinch of sea salt
1/4 cup of dates (packed tightly)
3 Tbsp Blue Coconut coconut oil, melted
1/2 tsp vanilla extract
Cheesecake Layer:
1 & 1/2 cup cashew nuts (soaked in water overnight and drained)
1/3 cup Blue Coconut coconut oil, melted
1/4 cup maple syrup
1/2 cup coconut milk
Juice of half a lemon
1/2 tsp vanilla extract
Mango topping:
2 small ripe mango
Juice of 1/2 a lemon
Instructions:
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To make the base, blend the nuts, seeds, coconut, salt, dates, vanilla and coconut oil until it comes together. Press the mixture into a lined brownie or cake tin and set aside.
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To make the cheesecake layer, drain and rinse the cashew nuts, place cashews with all other ingredients into a blender or food processor and blend until smooth. This can take a couple of minutes depending on the blender or processor that you are using, the longer you blend it the smoother it will become.
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Pour the cheesecake mixture over the base and set aside.
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Peel the mango and chop the flesh away from the skin. Blend the mango together with the lemon juice. You may need to add a little water depending on how juicy your mango is.
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Pour the mango purée over the cheesecake and use a blunt knife to marble it through. Place the cheesecake in the freezer to set for 2 hours or the fridge for 4 hours.
Serves 8-12