Raw Mango & Passionfruit Cheesecake Bites



1 cup almonds 1/2 cup desiccated coconut

1 heaped cup pitted dates

Pinch sea salt Heaped

Tbsp coconut oil


1 1/2 cup cashew nuts

3 blood oranges 2 passionfruit 3 tbsp coconut oil 4 tbsp agave syrup

1/2 cup coconut milk

  • Add the almonds into your blender and blitz until finely ground.

  • Pour in the coconut, coconut oil, dates and salt and blend so that everything is well combined and sticks together.

  • Press this into the bottom of a baking dish and pop this into the freezer to chill whilst you make the filling.

  • For the creamy cheesecake mixture, combine the cashews, oranges, 1 of the passionfruit, coconut oil, agave syrup and coconut milk, then blend on high until you’re left with a completely smooth, velvety mixture.

  • Pour this over the base and spread evenly.

  • Take the remaining passionfruit and squeeze over the cheesecake, then use a fork to swirl this through the mixture. Leave the cheesecake to set in the freezer for at least 5 hours or overnight.

  • Allow to thaw slightly before slicing into portions and serving.

Recipe from Charley's Health

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