Calypso Mango and Cream Jelly Cheesecakes
Ingredients
Almond brownie base
- 1/2 cup (67g) almonds (raw, roasted or activated)
- 1 Tbsp (8g) coconut flour
- 1/4 cup (30g) cacao powder
- 10-12 Medjool dates, pitted
Calypso Mango cream filling
- 1 1/2 cups (160g) raw cashews, soaked 4 hours in water
- 1 cup (200g / flesh from approx 1) mango flesh
- 2 Tbsp (45g) pure maple syrup
- 2 tsp lemon zest
- 1/4 cup (60g) fresh lemon juice
- 1/2 cup (125g) canned, full-fat coconut milk
- 2 sachets (18g) vegetarian gelatine
Mango Jelly
- 3/4 cup (160g / flesh from 2 checks) Calypso mango
- 1/4 cup (62g) water
- 2 Tbsp (40g) lemon juice
- 1 sachet (9g) vegetarian gelatine
Preparation
BASE: Add almonds, coconut flour, and cacao to a food processor and pulse to combine. With the food processor running, add one date at a time (ensure they're pitted first) until you have added 10 in total. Check the dough's consistency—it should easily roll into a ball and hold together well. If needed, add 1-2 more dates until the desired consistency is reached. Press the mixture into 9 muffin molds and set aside.
CALYPSO MANGO CREAM: Drain cashews and blend them in a blender with mango flesh, maple syrup, lemon zest, and juice until smooth. Set aside. In a saucepan, combine coconut milk and gelatine.
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