Treat yourself to this tasty raw mango cheesecake!

Makes 1

Base:

150g               Walnuts

150g               Dates

1tbsp              Desiccated Coconut

1tbsp              Flaxseed

Topping:

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.