Mango cheesecake with oat chocolate crust

Mango cheesecake with oat chocolate crust

by @365cleaneats 💛
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Recipe for 18cm x 18 cm square cake tin with removable bottom
Crust:
(Dry)
100g GF rolled oats (or substituted with buckwheat groats)
100g raw almonds 
7 Tbsp. coconut sugar 
2 Tbsp. cocoa powder 
1/4 tsp pink salt
(Wet)
5 Tbsp. melted coconut oil .
Filling:
200g raw cashew
200g fresh mango (room temperature)
5 Tbsp. coconut cream 
6 Tbsp. melted raw cacao butter 
4-5 Tbsp. maple syrup 
3 Tbsp. lemon juice 
1/2 tsp lemon zest
Pinch of good salt
**You can substitute maple syrup & coconut cream with raw agave & raw nut milk for raw filling version .
Decoration:
mango, kiwi, passion fruit, and blueberries
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Directions: (1) Preheat oven to 170⁰C/340F. Place every dry ingredient for the crust in a food processor. Process well until it reaches the consistency of flour. (2) Add melted coconut oil into the food processor and process until it becomes like wet sand
(3)Press the mixture into the bottom. Bake it for about 15-22 min or until baked through. After it has cooled down, put it in the freezer for 30 minutes to an hour. (4)Put every ingredient for the mango filling in a high-speed blender and blend well. Add more sweetener or lemon juice I you need. Layer it over the crust and place fruits on the top. Freeze it overnight. (5)Take out the cake from the tin and cut with a warm knife.

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