Mango Cheesecake
This is a delicious pudding – as always dairy, gluten and refined sugar free. It’s fairly quick to make, you just need to remember to start making it in advance of the occasion, so ideally the day before, remembering to soak the cashews in advance too.
You will need:
For the Base:
75g almonds
50g pitted dates
Teaspoon coconut oil
Pinch of salt
For the Filling:
200g cashew nuts soaked in water overnight or for 6 hours
90g honey
70g melted coconut oil
Half teaspoon vanilla extract
For the Mango Layer:
Flesh of 1 large mango
Tablespoon melted coconut oil
You will need to line a 7 inch Victoria sandwich tin with parchment paper, leaving plenty over-hanging to allow you to lift the cheesecake out of the tin later.
Make the base by adding all ingredients into a food processor and blend until the mixture becomes crumbly but sticky when you press it between your fingers. Press the mixture firmly into the base of the cake tin and transfer it to the freezer to allow it to set for 10 minutes whilst your make the filling.
To make the filling, drain the cashew nuts and place them into the food processor and blend to form a smooth paste. Add the remaining filling ingredients and blend well. Remove the set base from the freezer and pour the filling into it, smoothing it out. Return to the freezer for another 10-15 minutes to set.
You will now need to rinse out the food processor and add the mango flesh and blitz until smooth. Pour in the melted coconut oil and blend again. Pour the mango mixture over the top and smooth the surface again. Chill in the fridge overnight or for at least 6 hours to set.
When you are ready to serve, carefully lift the cheese cake out of the tin using the edges of the parchment paper, and place onto a plate to cut into slices.
This keeps in the fridge for 2-3 days.
Enjoy!