By Michelle Shearer
This is three stages in the food processor and then in the freezer and I reckon it’s a pretty impressive but very easy ‘piece’. So yummy for the summer holidays. It is low in refined sugar but still oh so sweet from the dates and mangoes. The lime zest is key and really brings this recipe home and I wholly recommend it.
Great for choccy cravings but with lots of goodness.
Ingredients: base
1 cup almonds
1 cup pecan nuts
3/4 cup dates
1/4 cup coconut, desiccated
1 tspn lime zest
1 tbspn cacao powder
Generous pinch salt
Ingredients: Main Filling
3 cups cashews: soaked for 3 hours, then drained
3/4 cup lime/lemon juice
1 tspn vanilla essence
1 tbspn cacao powder
1/2 cup of honey/agave syrup/maple syrup/rice malt syrup
1/2 cup coconut oil
1/2 cup coconut milk
1 tspn lime zest
Ingredients: Mango Topping
2 cups mango flesh
1/2 cup pitted dates
Method: Cheesecake Base
Prepare a spring form tin by lining the bottom with greaseproof paper.
Whizz all ingredients until coarse breadcrumb looking, then press into bottom of cake tin to form the base and pop in freezer.
Method: Filling
All ingredients in together, whizz then pour over base. Set in freezer.
Method: Mango Topping
After filling has set (approx 1-2 hours), whizz together mango and dates in food processor until pureed and smooth then pour over the top of set filling.
Pop back in freezer and leave for a few hours to set.
When ready to serve pull out of freezer and set to one side for 10 minutes to soften a little. I tossed over some chunks of mango and some more desiccated coconut but you don’t have to do this.
You might also serve with your home made mango ice cream (oh stop it!).
Want more no-bake/raw recipes? Go here (please note, some may be club recipes).
