Crust:
Ingredients:
½ cup walnuts (soaked overnight)
½ cup dates (pitted)
¼ cup dry coconut
Instructions:
Process all the ingredients into a food processor.
Add the crust into a 6 inches springform pan, with a small spoon make it firm and put the crust into the freezer while you making the filling.
Filling:
Ingredients:
2 cups of cashews (soaked for 2- 4 hours) rinse and drain.
½ cup full fat canned coconut milk
½ cup of mango, fresh or thawed, if frozen - cubed.
¼ maple syrup or few drops of stevia with vanilla if you preferred low glycemic
2 tbsp of lemon juice
1 tsp vanilla
1/8 tsp salt
3 tbsp coconut oil, melted.
Instructions:
Blend all ingredients, except the coconut oil, until smooth and then add the coconut oil.
Add the filling inside of the crust. Put it into the freezer for 3 hours or until completely firm.
You can serve it frozen or let it thaw at room temperature, 10 minutes before serving. Rinse your knife with hot water before cutting the cheesecake.
