Treat yourself to this tasty raw mango cheesecake!
1tbsp Desiccated Coconut
2 Ripe Mangoes
150g Cashew Nuts
3tbsp Agave Nectar
1tbsp Peanut Butter
1tbsp Coconut Oil
Soak the walnuts in water overnight.
Add all the base ingredients into a food processor and blend until the mixture starts to stick together. Scoop out of the food processor and spread evenly in the bottom of a cake dish with a spoon.
Blend the cashew nuts until fine. Add in the other ingredients and blend until a smooth paste has formed. Pour into the cake dish over the base and spread evenly with a spoon. Put in the fridge to set for a few hours. Serve and enjoy!
Store in the fridge. Eat within a week.