Raw Mango Cheesecake
3/4 cup almonds (or almond meal if you do not have a Thermomix).
3/4 cup desiccated coconut
12-15 apricots (organic and preservative free if possible)
1/2 tsp vanilla powder
1/3 cup honey (raw and organic)
1 cup cashews
The pulp of 2 small mangos
1/2 cup virgin coconut oil
Mill almonds in your thermomix.
Blend almonds (or almond meal), desiccated coconut and 12 of the dried apricots and blend on low speed, stopping frequently to scrape the mix down the sides. Stop when you can trap a small amount between your thumb and forefinger and it sticks together enough. Add a few more dried apricots and briefly blend again.
Put a layer of baking paper on the bottom of a 2ocm springform tin (I used a silicon one), grease the sides with organic coconut oil and then press the mixture into the base.
Next blend the cashews, mangoes, honey and vanilla powder on a medium speed until light and fluffy. Add the coconut oil and blend on a slow speed until combined. Then pour this into the springform tin.
Freeze for 2-3 hours.
Remove from the freezer 15-20 minutes before eating.
Tip: It is easier to cut the cake while it’s still a little frozen. Enjoy.
Thank you to Peaceful Hippie for this delicious recipe.
With love and light