Raw Mango and Coconut Cheesecakes - Barre Base

Raw Mango and Coconut Cheesecakes - Barre Base

Makes: 10 muffin sized cheesecakes or one whole cake using a cake tin

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


  1. 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

  1. 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.

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