Make the most of our beautiful in season passion fruit and mangoes by making these delicious mini cheesecakes!

INGREDIENTS:

For the base:

• 1 cup of oats

• 1/2 cup of desiccated coconut

• 1 tsp of vanilla essence

• 1 tbsp of water

• 1 cup of Medjool dates

Mango filling:

• 1 1/2 cup of raw cashews soaked in water 3-6 hours 

• 1/2 cup of desiccated coconut or coconut cream

• 1/3 cup of maple syrup

• 2 small ripe mangoes

• 3-4 passion fruits pulp to top

METHOD:

1. Soak your cashews in water for 3 to 6 hours

2. In a food processor blend the base ingredients together starting with dates, coconut and oats and then adding the water and vanilla until it forms a sticky dough. 

3. Press down about 1 to 2 tbsp of the dough into 6 silicon muffin molds and place in the freezer while making the mango cheesecake filling. 

4. For the filling, drain and rinse your soaked cashews then blend in a food processor with the maple syrup, coconut cream and mango flesh until smooth. 

5. Pour on top of the bases then place them back in the freezer to set for 2-3 hours. 

6. Take them out 30 minutes before serving. Top with passion fruit pulp before serving. 

Makes: 6

Recipe, photography and styling by Claire Power - Healthy French Wife.

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