macadamia mango cheesecake

macadamia mango cheesecake

 

ingredients

base

  • 2 cups (220g) rolled oats
  • 14 (220g) pitted medjool dates
  • 2 tbsp (20g) cacao powder
  • 2 tbsp almond milk

 

top

  • 2 cups raw unsalted macadamia nuts, soaked in boiling water overnight (or at least a few hours)
  • 3 cups (500g) frozen or fresh mango
  • ¼ to 1/3 cup honey (depending on desired sweetness level)
  • 3 tbsp (60g) coconut oil
  • 1 ½ tsp vanilla bean paste

 

method

  • soak dates in ½ cup boiling water for at least 5 mins
  • blend all base ingredients (including water from dates) for a few minutes until combined in to a sticky but smooth mixture
  • use baking paper to line a circular springform pan
  • spread base mixture evenly (tip: use the back of a spoon continuously dipped in hot water)
  • freeze base for at least 1-2 hours
  • blend topping ingredients until smooth (around five minutes in a high speed processor) and pour over crust
  • freeze cheesecake for at least 2 hours