Mango and Toasted Coconut Cheesecake Bars
Ingredients
Base
- 70g / 2/3 cup almond meal
- 40g / 1/3 cup coconut flour
- 2 Tbsp / 40ml coconut oil melted
- 2 Tbsp / 40ml rice malt syrup
Filling
- 1 cup cashews / 150g (soaked for 30mins in boiling water or overnight then rinsed and drained)
- 1/2 cup coconut cream or milk
- 30ml coconut oil
- 1 tsp coconut or vanilla extract (optional)
- 1/3 cup Natural sweetener (white stevia/erythritol, coconut sugar, maple, rice malt) (more to taste)
- Juice and zest of 1 lemon
- 1/4 tsp salt
Mango layer
- Flesh of one large mango
Topping
- 1/2 cup coconut flakes
- 1 Tbsp rice malt syrup
- 1 tsp coconut oil
Preparation
Mix the base ingredients in a bowl and press into a lined tin or silicon molds.
Blend all filling ingredients in a blender until smooth.
Divide the filling in half.
Spoon the plain filling over the base and place in the freezer while preparing the second layer.
For the mango layer, add the flesh of one large mango to the other half of the filling and blend until smooth, then pour over the vanilla base.
For the topping, stir the coconut flakes in a dry frypan over medium heat until lightly browned, add the syrup and oil, stir until coated, and spoon over the bars, pressing down lightly.
Chill the cheesecakes overnight.
Store and eat from the freezer, thawing for a few minutes before consuming.
