RAW MANGO CHEESECAKE TART
Made this a couple of weeks ago and have been a little slack on sharing the recipe! With nuts and fruit as the main ingredients, it’s a good alternative to your normal dairy-based cheesecake and has a very similar texture.
BASE
2 cups of almonds
1/2 cup of medjool dates (or if they are dried and from a packet, soak them in water for an hour)
- Blend the almonds and dates together in a food processor until they form small crumbs. If it’s too crumbly and not holding together, add up 1.5 Tbsp boiling water.
- Find round baking dish, approximately 20cm, and line it with glad wrap. Note: This lining part can be sort of tricky, as the glad wrap doesn’t really stick very well to a tin. I haven’t found a solution, so if you have one, let me know!
- Press the almond and date mixture into the bottom of the lined tin with your fingers or the back of a spoon. If the mixture is a bit sticky, wet your hands/spoon a little with water, and it stops the stick.
- Put in the freezer while you make the next layer.
TOPPING
2.5 cups cashews, soaked in water for 4+ hours then drained
1/4 cup lemon juice
1/2 cup coconut oil
1 tspn vanilla essence or vanilla bean paste
1/2 cup rice bran syrup
40g freeze dried mango (we used Fresh As)
Fresh passionfruit for topping (approx. 4 whole passionfruit or if you’re using syrup, 3 Tbsps)
- Add all the ingredients to a food processor (except the passionfruit) and blend for 5 minutes on high or until very smooth.
- Pour the nut mix over the frozen base and smooth out with a knife.
- Add the passionfruit on top of the base, and swirl lightly into the nut mix with a knife.
- Put the tin back in the freezer over night, or for approximately 8 hours.
- To eat, thaw it out in the fridge! We tend to cut it in half and keep half in the fridge and half frozen – it’s quite a rich slice and hard to eat too much of.
Hadlow Girls x
