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Dairy-Free Mini Raw Mango Cheesecakes

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With a delicious combo of mango and coconut, these dairy-free cheesecakes (RECIPE BELOW) are ready to tango. Whip up a batch of 12 and keep them in the freezer for up to 1 week, ready to whip out for an easy dessert or afternoon treat.
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Mini Raw Mango Cheesecakes
Makes 12 Prep 20 mins (+ 4 hours soaking, 3½ hours freezing & 15 mins standing time)
1½ cups (225g) cashews
½ cup (70g) pistachios
½ cup (40g) shredded coconut
4 fresh dates, pitted, chopped
270ml can coconut cream
½ mango, stoned, peeled, chopped (about 1 cup)
2 tbs coconut oil, melted
2 tbs maple syrup
2 tbs lime juice
Pinch of ground turmeric
Chilled coconut cream, extra, whipped, to serve
Chopped mango, extra, to serve
Frozen blackberries, to serve
1. Place the cashews in a large bowl. Pour over enough cold water to cover. Set aside for 4 hours or overnight to soak.
2. Meanwhile, grease a 12-hole, ½-cup (125ml) silicon muffin pan. Place the pistachios and shredded coconut in a food processor and process until finely chopped. Add the date and process until very finely chopped and mixture is firm. Spoon evenly among the prepared holes. Use the back of a spoon to smooth the surface. Place in the freezer for 30 mins to set.
3. Drain the cashews and place in a blender with coconut cream, chopped mango, coconut oil, maple syrup, lime juice and turmeric. Blend until very smooth and creamy. Divide evenly among the bases in the pan. Smooth the surface. Place in the freezer for 3 hours or until firm.
4. Remove from the freezer. Set aside in the pan for 5 mins before transferring to a serving platter. Set aside for 10 mins to soften slightly.
5. Top with the extra coconut cream, extra mango and blackberries and serve immediately.
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Category
Food
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