Nothing says summer like mango cheesecake! These Weis inspired bars are the perfect healthy afternoon snack or dessert.
Mango Coconut Cheesecake
Vegan, Dairy-Free, Refined Sugar Free
Makes 10 slices.
Prep time: 1 hour
Setting time: 2+ hours
- 70g oat flour*, finely ground
- 90g coconut flour*
- 20g flax meal* (grind flax seeds* with a coffee grinder or mortar and pestle)
- 40g natural peanut butter*
- 150g plant milk of choice
- 250g cashews*, soaked for at least 30min in hot water and then drained
- 60g coconut cream, chilled (white part only)
- 70g passionfruit pulp
- 40g desiccated coconut*
- 40g coconut oil*, melted
- 1 tbsp lemon juice
- 120g fresh mango
- 20g passionfruit pulp
- Pinch of turmeric* (for colour)
*available at Naked Foods
Base: combine all base ingredients until a dough forms. Press dough firmly in a lined baking tin and refrigerate whilst making other layers.
Coconut layer: blend all coconut layer ingredients until smooth. Set aside half the batter and pour half the batter on top of base. Refrigerate whilst making mango layer.
Mango layer: Blend the coconut layer batter that was set aside with the remaining mango layer ingredients until smooth. Pour mango layer over coconut layer and freeze for at least 2hrs.
Sarah Ky - @sarahfitfoodie
Sarah is a physiotherapy student, who has a passion for health and fitness and love for all things sweet. After featuring on MasterChef Junior, at 9 years old, her love for cooking has continuously grown. She now spends her free time creating healthy treats and snacks with an aim to inspire others to get creative in the kitchen.