Mini Mango & Passion Fruit Raw Cheesecakes - vegan

Mini Mango & Passion Fruit Raw Cheesecakes - vegan

The Balanced Kitchen
Prep Time 35 minutes
freezing 2 hours
Total Time 35 minutes
Servings 11 cheesecakes

Ingredients
  

Base

  • 200 g mix of hazelnuts and almonds
  • 20 g raw cacao nibs
  • 150 g dates soaked in hot water for 20mins until soft
  • pinch sea salt

Topping

  • 250 g cashews soaked in hot water for 20 mins, rinsed
  • 200 g frozen mango
  • 80 g coconut oil
  • 80 g coconut cream
  • juice of 1/2 lime

For serving

  • 3 passion fruits

Instructions
 

Base

  • Place all base ingredients into a food processor and blitz until coarse texture.
  • Place 1 heaped tbsp of the mixture into individual cupcake moulds.  I used a silicon mould for easy removal after freezing!  Press down with the back of a spoon until even.  You should get 11 individual bases from this mixture,

Filling

  • Rinse out the food processor jug and add all the topping ingredients.  Blitz until very smooth, scrape down the sides and pulse again.
  • Spoon the mixture on top of each base until you have an even topping on all 11 bases.
  • Place the tray in the freezer for at least 2 hours, or until you need them (this could be days or weeks!).  This will allow them to set. Bring them out of the freezer for about 1 hour before eating.
  • Top with the passion fruit just before serving.

Notes

These will last in the freezer for a few weeks, covered in a suitable container.  Only add the passion fruit just before serving.
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