I love this recipe. I mean, I always love cheesecake .. but this version is particularly bright, beautiful and delicious. It's easy to whip up and you can store it in the freezer until you're ready to enjoy. Thaw for 45 mins before serving or switch to the fridge for a few hours to allow it to soften.
INGREDIENTS
150g dried chopped dates
150g mixed nuts
150mg coconut oil (warmed so liquid)
Pinch of pink salt
TOP
150g cashews
2 tsp vanilla
150g frozen mango
2 tbsp maple syrup
Tin of coconut milk
Juice of 1 lemon
2 passionfruit
HERE'S HOW
Blitz the base ingredients in a food processor and press into a springform cake tin
Soak the cashew by covering with boiling water in a nutribullet cup for 1 hour
Add the mango, vanilla, maple, coconut milk and lemon juice and blend for 2 minutes until super smooth (you may have to do it in 2 batches as it's a lot for 1 nutribullet cup)
Pour the mango blend over the base layer and return to the freezer to set
Serve with spoonfuls of passionfruit on top of the cake
