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Mango Cashew Cheesecake

Mango Cashew Cheesecake

Method:

Process the base ingredients in a food processor until they form a sticky mass. Press the mixture over the base of a 20 cm springform cake tin, or onto a flat plate.

In a food processor or blender, process all filling ingredients, except for the coconut oil, until smooth. Gradually blend in the melted coconut oil. Spread the filling evenly over the base.

Process the dried apricots and mango together and spread over the filling.

Sprinkle grated chocolate over the topping.

Refrigerate or for a firmer texture place in the freezer for an hour or two before serving.

Ingredients:

Base:

  • 1½ C walnuts and/or pecans
  • ½  C dates, sliced and soaked for half an hour, or longer
  • 1 tsp vanilla essence

 

Filling:

  • 2 C cashews, soaked in water for one to two hours, or longer
  • ¼ C coconut oil, melted
  • 1/3 C coconut sugar
  • 1 tsp vanilla essence
  • 2 C chopped fresh mango

 

Topping:

  • ¾-1 C chopped fresh mango
  • 8 dried apricots, sliced and soaked for 1-2 hours, or longer
  • Grated dark chocolate
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