Ad Code






 For the base:


     2 tbsp coconut oil

     7oz (200g) cashew nuts

     1 ⁄2oz (150g) macadamia nuts

     1⁄2oz (100g) fine coconut flakes

     1 tbsp lemon juice

    1 tsp grated organic

     lemon zest

     1 tbsp agave syrup

    1 pinch of salt


 For the filling:


     10 tbsp coconut oil

     1lb 10oz (50g) cashew nuts

    2⁄3 cup lemon juice

    1⁄3 cup agave syrup

     seeds scraped from 1⁄2 vanilla bean


For the mango cream:


     10oz (300g) mango chips, plus extra for decorating  (from an organic or health food store)

     1 tbsp psyllium husks

     2 tbsp agave syrup

     1 tbsp lemon juice




1  Melt the coconut oil for both the base and the filling in a small pan over low heat. To make the base, finely grind the cashew and macadamia nuts in a food processor. Add 2 tablespoons coconut oil and the remaining base ingredients, plus the salt, and process everything until you have a uniform mixture. Transfer to a springform pan lined with parchment paper, smooth the surface, then chill for 30 minutes.


2  To make the filling, combine the remaining coconut oil with the other ingredients in a food processor on its highest setting until it forms a well-combined, smooth paste. If it is too thick, add a bit of water and mix again. Spread the filling over the base and transfer to the freezer for 30 minutes.

  3  In the meantime, make the mango cream by mixing all the ingredients in a food processor on its highest setting until you have a smooth consistency. Spread this quickly over the frozen surface of the cheesecake. (It will set rapidly.) Put the cheesecake in the refrigerator for at least 2 hours and scatter with mango chips before serving.

Post a Comment