What do I need?
1 cup pitted dates
1/2 cup Almonds or pecans
1/4 cup coconut flour
3-5 Tbsp water
3 cups soaked raw cashews (or 2 cups + 1 block of firm silken tofu)
1/2 cup coconut oil, melted
1 tbsp vanilla extract
1/3 cup plant-based milk (soy or almond are best)
1/2 cup maple syrup or coconut nectar
6 stevia drops
2 ripe fresh mangoes
Fresh fruit, chocolate squares, or whatever you think would work!
What do I do?
Start by soaking the nuts for 5-6 hours.
Prepare the crust by processing the dates, nuts and coconut flour in your food processor. Add the water as needed, until you have a sticky consistency. Transfer mixture to a cheesecake pan and leave in the freezer while you make the filling.
Blend the cashews, melted coconut oil, maple syrup, milk, vanilla and stevia drops until you have a very creamy consistency. Add the ripe mango until creamy and smooth.
Spread over the crust and freeze for 24 hours. Once ready, leave outside the freezer for 5 minutes and remove from pan while frozen.
Top cheesecake with your favorite fruits or any other topping you want.