This easy to prepare spectacular mango cheesecake is a cooling summer treat. It is raw, vegan, gluten free with no refined sugars and does not require any baking.
Ingredients
Ingredients (all organic)
For the crust:
1 cup almonds
12 mejdool dates
½ cup medium shredded coconut powder
pinch of Himalayan pink salt
For the filling:
¾ cup cashews (soaked overnite in water)
½ cup melted coconut oil
1 mango, sliced
2 tbsp maple syrup
1 tsp probiotic powder
4 green cardamom pods, seeds powdered
pinch of saffron
pinch of Himalayan pink salt
Instructions
For the crust:
Blend the almonds, dates, coconut and sea salt in a food processor.The mixture should be moist, sticky and start coming together barely.
Spread the mixture in the pie pan evenly to form the crust.
For the filling:
Prepare the filling by blending sweet and juicy mangoes with cashews, melted coconut oil, maple syrup, probiotics powder, saffron, cardamom powder and pinch of sea salt till smooth and creamy.
Pour over the crust and place in freezer to firm up for a couple of hours. Thaw for 15 mins before slicing.
Serve with a dollop of non-dairy cream or with more fruit on top.
Recipe by Jyoti's Organic Kitchen at https://jyotisorganickitchen.com/raw-mango-cheesecake/