Raw Mango and Turmeric Cheescakes

Ingredients

The Base

• 50g desiccated coconut

• 125g raisins

• 1 tbsp. vanilla extract

• 1 tbsp. coconut oil

• 150g almonds

Filling

• 300g cashews (soaked for 1-2 hours) then drained

• 150g coconut milk

• 1⁄4 tsp

• 400g mango chunks fresh or frozen

• 1 orange (juice and zest)

• 2 tsp. vanilla extract

• 100g coconut oil

• 75g cacao butter

• 1 tbsp. Truvia

• sliced fresh mango to decorate

Directions

• 1.  

  Grease a 12 hole muffin tin (with removable bottoms). To make the crust, place the almonds into a food processor and pulse until roughly chopped. Add the remaining base ingredient’s and process until the mixture starts to come together.

• 2.  

  Evenly press the crust mixture into the muffin tin and chill

• 3.  

  For the filing combine the cashews, mango, coconut oil, turmeric, orange juice and zest, Truvia and vanilla. Add the remaining ingredients and blend until smooth

• 4.  

  Divide the mixture between the muffin tin and smooth the top.

• 5.  

  Place in the freezer to firm up for 2-3 hours, after which place in the fridge for an hour before serving. Decorate with sliced mango, store in the fridge.