Calypso Mango Cream Jelly Cheesecakes

1. Add almonds, coconut flour and cacao to a food processor and pulse to combine, then with the food processor running, add one date at a time until you have added 10 in total, ensuring they are pitted first

2. Check the dough consistency; it should roll into a ball and hold together well but not be too wet; if needed, add 1-2 more dates and press the mixture into 9 muffin moulds, then set aside

3. Drain soaked cashews and add to a blender with mango flesh, maple syrup, lemon zest, and lemon juice; blend until smooth and set aside

4. In a saucepan, combine coconut milk and gelatine, bring to a boil over low heat while whisking continuously for 1 minute to avoid clumps, then allow to cool for a couple of minutes

5. With the blender running, quickly stream the gelatine mixture into the blender through the lid hole and blend for 1-2 minutes until smooth, working swiftly as gelatine sets quickly

6. Prepare the mango jelly by dissolving gelatine in water and lemon juice with mango flesh, heating gently until smooth, then cooling slightly

7. Pour the mango cream filling over the brownie base in the moulds, then layer the mango jelly on top

8. Chill the moulds in the refrigerator until set, typically for several hours or overnight

Notes

1. Use silicone muffin moulds approximately 3/4 cup in size or a similar substitute

2. The gelatine mixture must be added quickly to avoid setting, and ensure all steps are done swiftly for best results

3. This recipe is vegan, refined sugar-free, and has a paleo option by adjusting ingredients as needed