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
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.