Ingredients

The following ingredients have 5 Servings
  • 1 cup almonds
  • 1/4 cup shredded coconut
  • 1 cup medjool dates (or regular dates soaked in warm water for 5 minutes then drained)
  • 2 cups raw cashews soaked overnight & drained
  • 1 cup coconut cream*
  • 6 tbsp coconut oil
  • 1/3 cup brown rice syrup (or maple syrup)
  • juice of 1 lemon
  • 1 tbsp lemon zest
  • 2 large mangos, peeled and cut into cubes

Instruction

  • Line an 8×8 inch baking sheet with parchment paper. Set aside.
  • In a food processor blend together the almonds, dates, and shredded coconut until combined. If your dough is not sticky enough, add a few more dates.
  • Press the dough evenly into the bottom of your pan and place in the freezer.
  • In a food processor or high speed blender, add the cashews and coconut cream. Blend together until completely smooth, about 2-3 minutes.
  • Next add the coconut oil, brown rice syrup, lemon juice, lemon zest, and mango cubes.
  • Blend together until combined.
  • Pour the cheesecake mixture into your pan, spreading evenly.
  • Place in the freezer to firm up 2-4 hours before serving.
  • Serve frozen, or allow to thaw for 10-15 minutes for a softer texture.