Raw Mango and Coconut Cheesecakes - Barre Base
Base Ingredients
- 1/2 Cup Dates
- 1/2 Cup Nuts of choice
- 1 TBSP Melted coconut oil
- 1 TBSP Real maple syrup
- 1 TBSP Shredded coconut
Method
- Blend all ingredients together and then press firmly into a muffin tray or cake tin.
Filling Ingredients
- 1 Cup Cashews (1 cup)
- 1 Ripe mango (Flesh)
- 1 1/2 Scoops Inline vanilla whey protein powder
- 1 TBSP Melted coconut oil
- 1 TBSP Shredded coconut
Method
- Soak cashew nuts in water overnight for a super smooth consistency, otherwise 1-2 hours is sufficient. Blend cashews in a food processor then add remaining ingredients and continue to blend. Spoon onto bases and freeze for 1-2 hours. We made 10 muffin sized cheesecakes but you can also make one whole cake using a cake tin.
Enjoy!
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