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BASE INGREDIENTS

  • 1.5 cup almonds roasted
  • 1 cup pitted medjool dates, chopped
  • 1 tsp water

Grind the almonds in a food processor. Add the remaining ingredients and process to combine into a dough. Keep blending until completely combined and sticky ( warning this stage is messy!). Press in to a square on the bottom of a tray lined with baking paper. Set aside while you make the topping.

MANGO CHEESECAKE TOP

  • 2 large mangos, peeled and cubed( Kensington mangos are excellent here)
  • 1 cup cashews (soaked for 6 hours or longer)
  • 1/3 cup water
  • 1/3 cup coconut oil (melted)
  • 1 large tsp tumeric powder

Blend everything until smooth.Spread evenly on top of the crust and place in the freezer to set. When you’re ready to eat, remove from the freezer and let melt for 5-10 minutes decorate with your choice of coconut, cacao nibs or goji berry topping.