These Mango cheesecake bites (vegan and gluten-free) are easy to make with no baking required. The raw crust is made with macadamia nuts and coconut. To finish off those tropical flavors, a layer of sweet mango. This is the perfect light and healthy summer dessert!
- ½ Cup (90g) almonds
- ½ Cup (80 g) macadamia nuts
- ⅓ Cups (40g) oats
- ⅓ Cups (50g) coconut flakes
- ½ Cups (about 12) dates
- 3 tablespoon coconut oil, melted
- 1 teaspoon vanilla paste
- 300g (2 cups) cashew nuts, soaked for at east 4 hours
- 1 tsp vanilla paste
- 200 ml coconut cream
- 1 lime, zested
- 2-3 tablespoon maple syrup, to taste
- 2 mangoes, peeled and chopped
- 1 tsp agar agar powder
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Line a square baking pan with with parchment paper.
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Add the nuts, oats and coconut to a food processor and mix until you have a coarse flour texture. Then add the rest of the ingredients and process until it has a wet sand concistency. Add a little water if necessary for it to come together.
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Press the base mixture in an even layer, it helps using the bottom of a measuring cup.
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Rinse out the food processor and then drain and rinse the soaked cashew nuts. Add the nuts, coconut cream, vanilla, lime zest and maple syrup and mix until smooth and creamy. Pore on the bottom layer and smooth the top. Place in the freezer while you prepare the mango topping.
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Mix the mango and agar agar powder until smooth in the food processor.
Add the mixture to a small sauce pan and simmer on low heat for about 2-3 minutes while stiring. Let it cool slightly and then top the cheese cake with the mango. Smooth out the surface fast because it sets on contact with the frozen cake.
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Return to the freezer for at least 2 hours.
Defrost slightly before cutting into squares and serve with your favorite berries.
Enjoy!