Raw Mango Macadamia Cheesecakes

Ingredients

Base Layer

• 1/2 cup raw walnuts
• 10 pitted medjool dates
• 2 Tbsp. tahini
• 1/2 cup desiccated coconut
• 1 cup rolled oats
• Good pinch of salt

Creamy Filling Layer

• 1 cup raw macadamias, soaked over night or at least 6 hours, water discarded
• 3/4 cup raw cashews, soaked over night or at least 6 hours, water discarded
• Zest and juice of 1 lemon
• 2 Tbsp. maple syrup
• 2 Tbsp. melted cacao butter

Mango Layer

• 1.5 cups fresh or frozen mango
• 2 Tbsp. coconut cream
• 1-2 passionfruits, to top

Takes 45 min (plus freezing time),serves 8.

Instructions

1. Add walnuts to a high strength food processor and blend until roughly broken down
2. Add dates, tahini, coconut, oats and salt. Process until just combined and sticking together between two fingers (if the mixture is too crumby add a tiny dash of water until it comes together)
3. Spoon the base mixture into muffin tins and press firmly into the base until smooth. Set aside
4. Add macadamias and cashews to the food processor and blend until compeltely smooth. Then add the lemon juice and zest, maple syrup and cacao butter and blend again
5. Spoon the creamy filling onto the base mixture and place in the freezer to set while you make the mango layer
6. Add mango and coconut cream to the food processor and blend until completely smooth
7. Spoon the mango mixture over the creamy white filling and smooth with the back of a spoon
8. Cut open the passionfruits and spoon the seeds on top of the mango layer
9. Place in the freezer for at least 4 hours or until set
10. Carefully remove the cheesecakes and serve immedietly. Return any uneaten cheesecakes to the freezer to store. Enjoy this perfect summer treat!