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Raw Mango & Raspberry Cheesecake

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Ingredients

Adjust Servings:
75g Almonds
75g Fresh Dates - pitted
25g Coconut oil - melted
200g Cashews - soaked in water overnight and drained
100ml Almond Milk
275g Fresh Ripe mango - peeled
30g Agave Syrup
80g Coconut oil - melted
80g Fresh raspberries - broken into pieces

Raw Mango & Raspberry Cheesecake

Features:

    Ingredients

    Directions

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    Steps

    1
    Done

    Blitz the almonds and dates if a food processor until it resembles crumble.

    2
    Done

    Add the coconut oil. Press into the base of the tin covering it all equally. Refrigerate.

    3
    Done

    Blitz the cashews and almond milk until smooth.

    4
    Done

    Add the mango and blitz until smooth.

    5
    Done

    Add the agave and coconut oil and mix well.

    6
    Done

    Fold the raspberries into the mango mix with a spoon and pour onto the base. Refrigerate for several hours until it sets.

    NOTES

    I use a 1lb loaf tin lined with cling film for this.

    RdC

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    Duck, with Parma Ham wrapped Pineapple and Asparagus
    next
    Black Sesame Mango with Gingered Veg
    previous
    Duck, with Parma Ham wrapped Pineapple and Asparagus
    next
    Black Sesame Mango with Gingered Veg

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