Nothing says Summer like fresh mango. These are healthy top deck-style mini vegan cheesecakes that are so little you can feel good about eating one, maybe two. Gluten-free, dairy-free, refined sugar-free and packed with nuts, dates, fruit and coconut oil. These will keep in the fridge for up to two weeks and in the freezer for three months. If you wanted to start stocking your freezer with on-hand healthy and delicious holiday treats – these may well be the way to get things started!
- 225g cashew nuts (soaked overnight or at least 4 hours – then rinsed)
- 1/2 mango
- 1/4 cup lime juice
- 1/3 cup maple syrup
- 1/2 tsp sea salt
- 2 pinches turmeric
- 1/2 cup coconut oil
- 1/2 vanilla pod, seeds scraped
- Fresh mint
- 1 tbs pistachios (chopped)
- 80g almonds
- 1/2 cup desiccated coconut
- 4 medjool dates pitted
- pinch sea salt
- 1tbs coconut oil (melted)
- To make the base, blend all ingredients into a crumbly, sticky consistency. Press bases firmly into 12 mini silicone moulds and place in the fridge for 1 hour to set.
- To make cheesecake: Blend the flesh of 1/2 a mango until very smooth. Place in a bowl and set aside. In blender mix cashew nuts (rinsed), lime juice, maple syrup and vanilla seeds until very smooth. Add the melted coconut oil and leave the blender running until the mix is very creamy and smooth.
- Divide the cheesecake mix into two bowls and add the mango puree to one bowl. Add the turmeric to the mango bowl for extra colour. Mix well. If you like your treats even more ‘sunshine’ yellow, add one more pinch of turmeric.
- Take the bases out of the fridge. Scoop about a heaped tablespoon of plain cheesecake mix onto each of the bases. Tap the bases on bench to get rid of any air bubbles. Top that with the mango mix. Tap cheesecakes on bench to get rid of any air bubbles. Make sure your moulds are full with a smooth top. Place in the freezer to set (at least 4 hours or overnight).
- Before serving, push the cheesecakes out of their moulds and leave in the fridge on a serving platter for two hours to thaw. To serve, top with fresh mint and chopped pistachios. Makes about 12 mini cheesecakes (using silicone molds).
Recipe by Evie Morton (www.evieandginger.com).