Mango Cheesecake with Edible Crystals
Ingredients
Crust
- 1/2 cup raw nuts or seeds (almonds and mix seeds)
- 1/2 cup oats
- 1 cup medjool dates (pitted)
- 2 Tbsp coconut milk (more if needed)
- Pinch of sea salt (if desired)
Mango Cheesecake
- 3/4 cup macadamia or cashews, soaked
- 1 cup fresh mango
- Piece of ginger
- 1/4 cup raw cacao butter, melted
- 1/2 cup coconut cream
- 1/4 cup pumpkin spice or vanilla protein powder (or substitute 2 Tbsp coconut oil or more cacao butter)
- 2 tsp turmeric
- Pinch of green cardamom
Mango Sauce
- 1 ripe mango
Preparation
Crust
Pulse all crust ingredients in a food processor until a sticky dough forms.
Add more coconut milk if needed.
Press the mixture firmly onto the bottom of a cheesecake pan lined with parchment paper.
Mango Cheesecake
Blend all mango cheesecake ingredients until smooth and creamy.
Pour the mixture over the crust in the cheesecake pan.
Refrigerate the cheesecake until set.
Mango Sauce
Blend a ripe mango until smooth.
Serve
Serve slices of the mango cheesecake topped with mango sauce.
