Mango Cheesecake

Raw Vegan Mango Cheesecake? Say less!

🌱 Ingredients

🥭 Crust:
– 1 cup dates, pitted
– 1 cup almonds
– 1 cup cashews
– 1/2 cup desiccated coconut
– Pinch of salt
– 1/2 tsp cardamom powder

🥭 Mango Cheese Layer:
– 2 cups mangoes, chopped
– 1 1/2 cups cashews (soaked for at least 4 hours)
– 1/2 cup dates, pitted
– 2 tbsp psyllium husk
– Pinch of salt
– 1/2 tsp cardamom powder

🥭 Topping:
– Slices of mangoes
– Mango cubes
– Pistachio powder

🌱 Instructions

1. Prepare the Crust:
   – In a food processor, blend the dates, almonds, cashews, desiccated coconut, salt, and cardamom powder until the mixture is sticky and holds together when pressed.
   – Press the mixture evenly into the bottom of a springform pan to form the crust. Set aside.

2. Prepare the Mango Cheese Layer:
   – In a high-speed blender, combine the chopped mangoes, soaked cashews, dates, psyllium husk, salt, and cardamom powder. Blend until smooth and creamy.
   – Pour the mango cheese mixture over the crust and spread it evenly.

3. Topping:
   – Arrange the mango slices and cubes on top of the cheesecake.
   – Sprinkle with pistachio powder for garnish.

4. Set and Serve:
   – Place the cheesecake in the freezer for at least 4-6 hours or until firm.
   – Remove from the freezer 15-20 minutes before serving to allow it to soften slightly.
   – Slice and enjoy!

🌱 Macros and Serving Size:

Nutritional Information (per serving, assuming 10 servings)

– Calories: 320
– Protein: 7g
– Fat: 18g
– Carbohydrates: 38g
– Fiber: 6g

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