Mango Raw Cheesecake

What do I need?

 

Crust

1 cup pitted dates

1/2 cup Almonds or pecans

1/4 cup coconut flour

3-5 Tbsp water

 

Filling

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

Toppings

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.