Mango and Passionfruit Raw Cheesecake


1 cup of Nuts/Seeds of your choice (we used a mixture of walnuts and pecans)
½ cups of Coconut Chips/Shredded Coconut
½ cup Medjool Dates (you can use normal dried dates just soak them in some hot water first to soften)
2 Tbs of our Raw Extra Virgin Coconut Oil
1 tsp of Cinnamon
1/2 teaspoon Sea Salt  

250g of our Coconut Yoghurt with Mango, Passionfruit and Chia
1 cup of Raw Cashews (soaked in water overnight and drained)
1 cup of Mango
1/4 cup of Passionfruit
2 Tbs of our Raw Extra Virgin Coconut Oil
Zest of one Lime

Firstly, line a cake tin with baking paper and grease with coconut oil.
To make the base add all of the ingredients into a food processor and blend until everything is combined, the mixture should be able to come together easily.
Add the mixture to the cake tin, press down firmly and then transfer to the freezer while you make the filling. To make the filling add all of the ingredients into a high-speed blender and blend until the mixture is smooth. Pour the filling on top of the base and allow to set in the freezer over night or for 4-6 hours.
Prior to serving the cake place it in the fridge for a couple of hours to allow it to soften. 


1 Comment

Lisa Donnelly
Lisa Donnelly

June 07, 2018

Your recipes look delish. Have to try some of them . Thanks

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