Vegan Mango Coconut Cheesecake
Ingredients
Crust
-
1
cup
pitted dates, soaked in hot water for 10 minutes then drained
-
1
cup
raw macadamia nuts
Filling
-
2
cups
raw cashews, soaked overnight or in hot water for one hour, drained
-
¼
cup
lemon juice
-
⅓
cup
solid coconut oil
-
2
tablespoons
solid coconut oil
-
½
cup
coconut cream from the coconut milk
-
2
tablespoons
coconut cream from the coconut milk
-
½
cup
maple syrup
-
1
tablespoon
maple syrup
Mango Topping
-
1
cup
fresh sweet mango slices or frozen mango cubes, thawed
Instructions
- Blend the nuts in a food processor until they reach a meal consistency, then add the warm dates and pulse until mixed.
- Press the crust mixture into a 6-inch cheesecake pan evenly.
- Blend all filling ingredients in a powerful blender until smooth, adjusting sweetness with more maple syrup if desired.
- Pour the filling over the crust and smooth it down, then freeze overnight.
- For the mango topping, puree the mango and spoon it on top of the cheesecake.
- Freeze again overnight, then allow to thaw for 15 to 20 minutes before serving.
Nutrition Facts (estimated)
Servings
6 servings
Calories
700
Total fat
52g
Total carbohydrates
58g
Total protein
11g
Sodium
12mg
Cholesterol
0mg
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