Raw Mango & Passionfruit Cheesecake Bites

INGREDIENTS

BASE:

1 cup almonds 1/2 cup desiccated coconut

1 heaped cup pitted dates

Pinch sea salt Heaped

Tbsp coconut oil

FILLING:

1 1/2 cup cashew nuts

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

1/2 cup coconut milk

INSTRUCTIONS

• 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