MANGO COCONUT CHEESECAKES
Recipe by Nicola Connor
Ingredients
Base:
2 dates
1/2 cup oats
1/4 cup nuts
1/4 cup shredded coconut,
1-2 tbsp water, pinch of himalayan salt.
Filling:
1 mango, 1 tbsp Natvia
juice from 1 lemon,
2/3 cup coconut cream,
1/2 cup pre-soaked cashews,
1 tbsp coconut oil,
1/2 tsp vanilla essence
Method
Base – pulse the ingredients until well mixed, add a little water as required to achieve a sticky batter.
Press into silicon muffin tins (6) and place in freezer.
Filling – blend the cashews and coconut cream until smooth and creamy, add the coconut oil, vanilla, mango, lemon juice and Natvia and pulse until smooth. If you like a sweet cake you may wish to add more Natvia. Pour into muffin moulds over base and return to freezer to set for a minimum of 4 hours. Remove from freezer and serve at room temperature!
Use of this site constitutes acceptance
of our User Agreement and Privacy Policy
Use of this site constitutes acceptance
of our User Agreement and Privacy Policy
Comments