Mango and Toasted Coconut Cheesecake Bars
Ingredients
Base
- 70g or 2/3 cup almond meal
- 40g or 1/3 cup coconut flour
- 2 tablespoons or 40ml melted coconut oil
- 2 tablespoons or 40ml rice malt syrup
Filling
- 1 cup or 150g cashews (soaked for 30 minutes in boiling water or overnight, then rinsed and drained)
- 1/2 cup coconut cream or milk
- 30ml coconut oil
- 1 teaspoon coconut or vanilla extract (optional)
- 1/3 cup natural sweetener (e.g., white stevia, erythritol, coconut sugar, maple, or rice malt, adjust to taste)
- Juice and zest of 1 lemon (about 1/3 cup juice)
- 1/4 teaspoon salt
Mango layer
- Half of the prepared filling mixture
- Flesh of one large mango
Toasted coconut topping
- 1/2 cup coconut flakes
- 1 tablespoon rice malt syrup
- 1 teaspoon coconut oil
Preparation
Soak the cashews in boiling water for 30 minutes or overnight, then rinse and drain.
Mix the base ingredients in a bowl and press into a lined tin or silicone molds.
Blend all the filling ingredients in a blender until smooth.
Divide the filling mixture in half.
Spoon the plain filling over the base and place in the freezer while preparing the second layer.
Blend half of the filling with the flesh of one large mango until smooth for the mango layer.
Pour the mango mixture over the vanilla base.
Stir the coconut flakes in a dry frypan over medium heat until lightly browned for the topping.
Add the rice malt syrup and coconut oil to the pan and stir until the coconut is coated.
Spoon the topping over the bars and press down lightly.
Chill the cheesecakes overnight in the refrigerator.
Storage tips
The bars can be stored in the freezer and should be thawed for a few minutes before consuming.
