Vegan Mango Cheesecake with Coconut Crust
Ingredients
Crust
- 1 & 1/4 cup oats
- 1 & 1/4 almonds
- 2 tbsp coconut sugar
- 5 tbsp coconut oil, melted
- Big pinch of salt
Filling
- 1 cup raw cashews (soaked in boiled water for half an hour)
- 1 cup coconut cream (the thick part at the top of a can of full fat coconut milk when you open it)
- 2 lemons, juice & zest
- 1 cup frozen mango
- 1/4 cup maple syrup
- 1/2 tbsp coconut sugar
- 2 tbsp water
Preparation
Pre-heat your oven to 175C and line a 9 inch square tin with parchment.
Add all of the crust ingredients, except for the coconut oil, to a food processor or high speed blender. Blitz to a fine crumb and then transfer to a mixing bowl and slowly add coconut oil until a dough forms that when you pinch it, it sticks together. Press the dough into your tin making sure it is as compact as possible.
Bake the crust in the preheated oven for 20 minutes and then take out and let cool slightly.
Transfer all of the filling ingredients except the water and coconut sugar, into a blender and blitz until smooth and creamy.
Pour the mixture into the cooled baked crust.
Put the whole thing in the freezer for 3-4 hours and then remove, allow to thaw ever so slightly for about 20 minutes and garnish with fresh fruit (or as you please). Store in the fridge and enjoy!
