Been feeling a bit like spring already this week so I came up with this new sugar-free, gluten-free, vegan and raw mango cheesecake. I think it’ll be just perfect for nice and sunny spring afternoons or an outdoor picnic.
- 5 dates
- 1/2 sparkling water
- gf oats
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 2 packs of cashews (about 5 cups)
- 1 tbsp of agave syrup
- 2 ripe mangos
- 1 cup of sparkling water
Put all the crust ingredients in the blender and mix it all up, you are supposed to end up with some sort of dough. Put it in a baking pan. From here you can go ahead and bake this dough for 10 minutes in a preheated oven or you can just leave it raw. Clean your blender and then put the ingredients for the topping in. You should end up with a cheesecake-looking texture. Pour the topping on top of the crust and put the whole thing in the freezer for a day. Put it out at least 2 hours before you intend to eat this half frozen yumminess of a cheesecake. Decorate with some mango and raw cacao. And enjoy!
If you try this at home please send me a picture of it or tag me on instagram.