Raw Mango & Orange Cashew Cheesecake
BASE:
- 1¼ cups coconut flakes
- ¾ cup almonds
- 8 dry apricots
- 2 tablespoons coconut oil, liquefied
- Zest of 1 lemon
- Pinch of coarse sea salt
FILLING:
- 2½ cups cashews, soaked in water for 6 hours then drained
- ½ cup orange juice
- 2-3 tablespoons of raw honey (optional)
- 2 cups fresh mango
- ¼ cup lemon juice
- ½ cup coconut oil, liquefied
- 2 tabs lucuma powder (optional)
- seeds from 1 vanilla bean
- Pinch of coarse sea salt
- Blitz the coconut flakes, almonds, lemon zest and sea salt in a food processor till crumbly, then add the apricots, followed by the coconut oil. Pulse till the apricots have blended in and the mixture holds its shape when pressed together.
- Line the base of a 9 inch cake tin (spring-form) with baking paper, and press the base mixture evenly into the bottom. Set aside.
- In a large, high powered blender, blend the drained cashews with the lemon juice, orange juice & honey.
- Add all other ingredients and blend till smooth – you will have to stop to scrape the edges as you go. Pour over the base once done.
- To decorate, blend any leftover fruit then use a spoon to dollop it over the surface of the cake. Bang the cake on a hard surface to flatten out and set in the freezer. Let thaw a little before serving to bring out the taste.