Mango, Coconut + Lime Raw Cheesecake

INGREDIENTS

BASE:

  • 2 cup of almonds

  • 1/4 cup of cashews

  • 1/2 cup of pitted dates

  • 1/4 cup of coconut

  • 1/4 tsp cinnamon

  • 1/2 cup of buckwheat 

  • 1 tsp vanilla 

  • 2 tlbs of coconut oil 

  • pinch of hymalay

 

FILLINGS:

  • 2-3 cups of cashews (soaked for 1-2 hours)

  • 1/4 cup coconut oil (warmed till liquid) 

  • 1 tlbs of line juice

  • Zest of half a lime

  • Pinch himalayan sea salt

  • 1t vanilla extract or seeds from vanilla bean

  • Flesh of 1 mango

  • 2/3 cup of coconut milk 

  • Optional: dash of passionfruit pulp
     

TOPPING:

  • Lime zest

METHOD

1. Blitz all 'Base' ingredients in a food processor till crumbly. Pour into Springform cake tin. Leave in fridge while you make the filling

 

2. Blend all 'Filling' ingredietns till smooth and pour into prepared base.

 

3. Top with freash Lime zest and/or Coconut.

 

4. Place in freezer for 2 – 3 hours until set.

 

5. Place in fridge 30 mins before serving. 

Enjoy :)