Raw Vegan Mango Macadamia Cheesecake Tarts

Gluten free, refined sugar free
Raw Vegan Mango Macadamia Cheesecake Tarts

I’ve made a few versions of raw mango cheesecakes and I think I’ve decided that the mango macadamia combination is my favourite! This raw mango cheesecake tart recipe is actually the same recipe I developed for a client but in mini cheesecake form . I decided I loved the recipe so I really wanted to feature it on my blog as well but in a slightly different form.

For this recipe I used fresh mango because it’s mango season and I wanted to make the most of it however you can easily use frozen mango chunks instead. You will need at least a cups worth. I feel like frozen mango gives off a little more colour as well which is always nice! I love this time of year for the fruit so I wanted to take the opportunity to pair the fruit with as many fresh and delicious summer fruits as I could.

I think I’m going to leave my little description of it here and let the recipe speak for itself. I’m feeling so sleep deprived after a horrible night with the baby. I’m afraid to say I think the 18 month sleep regression has hit us hard! It’s a little difficult especially since he has been sleeping so well the last few months but it is what it is! Unfortunately it means I can’t think of anything else to say about this recipe because I’m too tired! The recipe is raw , dairy free, gluten free and refined sugar free. Enjoy !

 

 

 

 

Raw Vegan Mango Macadamia Cheesecake Tarts
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Hazel & Cacao:
Prep time:
Total time:
Serves: 6
Ingredients
  • BASE:
  • 1 cup macadamia nuts
  • ½ cup shredded coconut
  • 1 cup pitted dates
  • 2 TBSP coconut oil
  • FILLING:
  • 2 cups pre-soaked cashews
  • 1 can organic coconut cream
  • ¼ cup maple syrup
  • 2 TBSP coconut oil
  • 1 large or two small mangoes diced
  • pinch ground turmeric (for colour)
Method
  1. For the base, whiz the ingredients together until they become sticky and crumbly
  2. Press evenly on the base and sides of the lightly greased mini tart tins. Set aside in the fridge while you prepare the filling.
  3. For the filling add all the ingredients in a blender and blend until smooth.
  4. Pour over base and smooth.
  5. Set in freezer for about 3-4 hours and add desired fruit as toppings

 

Talida

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