Sweet and creamy with a little bit of tang, these raw mango cheesecakes are the perfect treat that will transport you straight to a tropical island. These guys are made with simple whole food ingredients and only require a food processor and a little bit of prep. Perfect as an afternoon treat or as a dessert that is sure to impress.
1 cup almonds
½ cup medjool dates
½ cup buckwheat
1 tbsp maple syrup*
2 cups cashews (soaked for at least 4 hours)
1 cup plant milk e.g. almond or coconut
1 cup frozen mango
1/3 cup melted cacao butter
¼ cup maple syrup*
Add the almond and buckwheat to a food processor or high speed blender and process until only small chunks remain.
Add the dates, maple and salt then process until the mix clumps together nicely.
Press the mix into muffin tins then place in the freezer whilst you make the filling.
To make the filling, add the soaked cashews, plant milk, cacao butter and maple syrup to a food processor and blend until smooth.
Place half of this mix on top of the base in the muffin tins, then place in the freezer.
To the remaining half of the mix, add the frozen mango and blend until smooth.
Place half this mix on top of the original layer and swirl gently.
Place in the freezer for at least 4 hours or overnight and store the remaining mixture in a sealed glass jar in the fridge.
Once the cheesecakes have set, remove them from their moulds and pipe the remaining mango mixture on top of each one.
* Available to purchase at your lcoal GoodFor store
By Ella Farrugia aka @thecuriousavocado