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RAW MANGO CHEESECAKE TART
Made this a couple of weeks ago and have been a little slack on sharing the recipe! With nuts and fruit as the main ingredients, it’s a good alternative to your normal dairy-based cheesecake and has a very similar texture.

BASE

2 cups of almonds

1/2 cup of medjool dates (or if they are dried and from a packet, soak them in water for an hour)

  1. Blend the almonds and dates together in a food processor until they form small crumbs. If it’s too crumbly and not holding together, add up 1.5 Tbsp boiling water.
  2. Find round baking dish, approximately 20cm, and line it with glad wrap. Note: This lining part can be sort of tricky, as the glad wrap doesn’t really stick very well to a tin. I haven’t found a solution, so if you have one, let me know!
  3. Press the almond and date mixture into the bottom of the lined tin with your fingers or the back of a spoon. If the mixture is a bit sticky, wet your hands/spoon a little with water, and it stops the stick.
  4. Put in the freezer while you make the next layer.

TOPPING

2.5 cups cashews, soaked in water for 4+ hours then drained

1/4 cup lemon juice

1/2 cup coconut oil

1 tspn vanilla essence or vanilla bean paste

1/2 cup rice bran syrup

40g freeze dried mango (we used Fresh As)

Fresh passionfruit for topping (approx. 4 whole passionfruit or if you’re using syrup, 3 Tbsps)

  1. Add all the ingredients to a food processor (except the passionfruit) and blend for 5 minutes on high or until very smooth.
  2. Pour the nut mix over the frozen base and smooth out with a knife.
  3. Add the passionfruit on top of the base, and swirl lightly into the nut mix with a knife.
  4. Put the tin back in the freezer over night, or for approximately 8 hours.
  5. To eat, thaw it out in the fridge! We tend to cut it in half and keep half in the fridge and half frozen – it’s quite a rich slice and hard to eat too much of.

Hadlow Girls x

 

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