INGREDIENTS
CHEESECAKE BASE
- ¾ cup / 125 g dates, pitted and soaked in boiling water
- about ¾ cup / 100 g almonds
- about ½ cup / 50 g desiccated coconut
- a few pinches of salt (optional)
- CHEESECAKE LAYER
- 1¼ cup / 185 g raw cashews (soaked overnight)
- ½ cup coconut cream
- 4½ level tsp agar agar flakes*
- 5 tbsp lime or lemon juice
- 5 tbsp maple syrup
- 4 tsp finely grated ginger
- ½ cup aquafaba** OR water
MANGO LAYER
- 2 cups / 400 g cubed mango
- 2 level tsp agar agar flakes*
METHOD
- Line the bottom of your spring form tin (mine was 16 cm / 6 ” across and 6.5 cm / 2.5 ” tall) with a circle of baking paper and cut out a long rectangle to line the sides with.
- CHEESECAKE BASE
- Grind your almonds in a food processor until you get a coarse crumb. Take them out of the food processor and set aside.
- Drain your dates, squeeze excess water out and chop them roughly. Place them into the food processor (no need to wash it after you process the almonds) and process into a smooth paste.
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Full Method : Click Here