Mango Cheesecake

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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.

INGREDIENTS:


Crust
- 5 dates

- 1/2 sparkling water

- gf oats

- 1/2 cup coconut flour

- 1/2 cup almond flour


Topping

- 2 packs of cashews (about 5 cups)

- 1 tbsp of agave syrup

- 2 ripe mangos

- 1 cup of sparkling water

 

METHOD:

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.