RECIPE: Mini Mango and Passionfruit Cheezecakes


These cheezecakes are my favourite combo: mango and passionfruit! This recipe is my all-time favourite dessert. Mango and passionfruit go sooooo well together. Perfect using seasonal fruit in the warmer weather.


They're gluten-free, raw, vegan, refined sugar-free, and nutrient-dense!


Use activated nuts and organic ingredients where possible.



Ingredients (makes about 12 mini cheezecakes or 6 jars)


For the base

1 cup almonds or cashews

1 cup shredded coconut

6 - 7 Medjool dates (pitted)

Tiny pinch pink Himalayan salt


For the ‘Cheeze’ Layer

2 cups cashews (soaked in filtered water for at least 4 hours)

1/4 cup pure maple syrup

1/2 cup filtered water

1 tsp vanilla extract

Approximately 1/3 cup fresh lime juice

1/2 cup coconut butter or coconut oil (melted)


For the Fruity Toppings

2 ripe mangoes

Approximately 10 - 12 ripe passionfruit


Method

Process all of the base ingredients until mixture sticks together and forms a dough. Add more dates if needed. Press into jars or lined cupcake tray.