Raw desserts are simple to make, just need to be a prepared ahead of time, for soaking cashews and also freezing time. Get creative with any flavours and use your favourites.

The combination of mangos and healthy oils and nuts makes this a highly nutritious meal.

Mini Vegan Paleo Raw Mango and Passionfruit Cheesecakes
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Raw desserts are simple to make, just need to be a prepared ahead of time, for soaking cashews and also freezing time.
Mini Vegan Paleo Raw Mango and Passionfruit Cheesecakes
Print Recipe
Raw desserts are simple to make, just need to be a prepared ahead of time, for soaking cashews and also freezing time.
Servings Prep Time Passive Time
6 20 3hours
Servings Prep Time
6 20
Passive Time
3hours
Ingredients
  • Base
  • 35 grams almonds
  • 35 grams macadamia nuts
  • 30 grams shredded coconut unsweetened
  • 1 tbsp coconut oil
  • 1 tbsp maple syrup
  • Filling
  • 225 grams raw cashews soaked for about 2 hours
  • 250 ml coconut cream
  • 1 tbsp maple syrup
  • 2 tbsp coconut oil
  • Topping
  • 2 mangos seed and skin removed
  • 2 passionfruit pulp removed
  • 2 tbsp coconut oil
Servings:
Ingredients
  • Base
  • 35 grams almonds
  • 35 grams macadamia nuts
  • 30 grams shredded coconut unsweetened
  • 1 tbsp coconut oil
  • 1 tbsp maple syrup
  • Filling
  • 225 grams raw cashews soaked for about 2 hours
  • 250 ml coconut cream
  • 1 tbsp maple syrup
  • 2 tbsp coconut oil
  • Topping
  • 2 mangos seed and skin removed
  • 2 passionfruit pulp removed
  • 2 tbsp coconut oil
Servings:
Instructions
Base
  1. In a food processor or high speed blender, blend all the ingredients until it binds together.
  2. Using a silicone cupcake/muffin tray, distribute the mixture evenly across all of them and press down evenly into the bottom of the base. (I used 2 larger ramekins rather then the smaller cupcake size)
  3. Place in the fridge while you make the rest.
Cheesecake Filling
  1. Drain the soaked cashews
  2. In a food processor or high speed blender, combine all filling ingredients until smooth and thick.
  3. Pour on top of each base leaving about 1 cm for the mango on top. Even out the mixture on top.
Topping
  1. Place the mango, coconut oil and passionfruit in a blender and blend until pureed.
  2. Pour over the filling mixture and even it out with the back of a knife or flat spatula.
  3. Place in the freezer for at least 2-3 hours until the mango topping is hard enough to seperate from the mould. If you need to, slide a knife around the edges to seperate from the sides. Pop them out and garnish as desired.
  4. Store in the freezer, but allow to soften before serving at room temperature.

You may also enjoy:

Mango, Coconut and Passionfruit Chia Pudding

Coconut Mango Blueberry Icy Pops

Summer Mango Smoothie Bowl

Citrus Chicken Salad and Mango Salsa

Summer Love, Mangos for Good Health

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