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COCO MANGO CHEESECAKE

INGREDIENTS

BASE

2/3 CUP ALMOND MEAL

1/3 CUP COCONUT FLOUR

2 TBS COCONUT OIL, MELTED AND COOLED

1 TBS RICE MALT SYRUP

FILLING

1 & 1/2 CUPS RAW CASHEWS, SOAKED

1/3 CUP COCONUT OIL, MELTED/COOLED

1/3 CUP COCONUT CREAM

1/3 CUP COCONUT WATER

1 MANGO, MED/LARGE

JUICE FROM 1/2 LIME

1/4 MANGO FOR SWIRL DECORATION

METHOD

• COVER CASHEWS WITH COOL WATER AND LEAVE TO SOAK OVERNIGHT (8-12HRS)

• MIX COCONUT OIL AND SYRUP, THEN ADD IN ALMOND MEAL AND THEN COCONUT FLOUR. PRESS INTO A LINED LOAF TIN (I USED A SILICON PAN)

• PROCESS FILLING INGREDIENTS, EXCLUDING MANGO UNTIL SMOOTH (YOU MAY NEED TO STOP AND SCRAPE DOWN THE SIDES A FEW TIMES)

• ADD IN MANGO AND PROCESS UNTIL SMOOTH

• SPREAD EVENLY OVER THE BASE, IF ADDING MANGO SWIRL, CLEAN OUT PROCESSOR/BLENDER AND PUREE THE MANGO. DROP SPOONFULLS OVER FILLING AND SWIRL WITH A BUTTER KNIFE THEN POP INTO THE FREEZER, SLICE ONCE FIRM J 

NOTES

-SOAKING THE CASHEWS IS IMPORTANT SO THAT YOU CAN BLEND THEM AS SMOOTH AS POSSIBLE. IF YOU ARE TIME POOR, YOU CAN POP THEM IN A BOWL AND COVER THEM WITH BOILING WATER AND ALLOW TO QUICK-SOAK FOR 90 MINS

THIS ---->https://healthinhandscom.chiromatrixbase.com/jodi-s-kitchen/no-bake-recipes-for-healthy-living/coco-mango-cheescake.html

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