This raw mango cheesecake is heaven!
It’s a perfect treat for these summer days!
And it’s gluten and dairy free.
- 1 cup of walnuts
- 1 cup of medjool dates, roughly chopped
The cheesecake mixture:
- 1 cup of cashews (pre-soaked 2 hours and then completely drained)
- 1 medium mango, riped
- 2 tbs coconut oil
- juice from 1 lime
- 1 tbs honey
- coconut flakes
Place walnuts and dates into your food processor or blender and pulse until finely chopped. Line a loaf pan with parchment paper. Press crust evenly down into loaf pan. Place cashews, chopped mango, coconut oil, lime juice and honey into your food processor or blender and blend until completely smooth. Evenly place mango cheesecake over your crust in your pan. Top with coconut flakes. Place in the freezer for at least four hours. Cut into slices and serve. Enjoy :).