Blueberry & Mango Raw Cheesecake by @stickyfingers_sweettreats
Blueberry and Mango Raw cheesecake piled high with raspberries and a coconut drizzle on a Caramelized Buckini base!
1/2 cup hazelnuts
1/2 cup ‘lovingearth’ Caramelized Buckinis
2Tbls coconut oil
3tbls Maple Syrup
1tsp Vanilla paste
Pinch Himalayan salt
1/2 cup Cashew nuts, soaked for at least 4hrs, overnight is best tho
1/4 lemon juiced
Dash vanilla extract
1/2 cup Blueberries, thaw before using
1 fresh mango (can also use frozen)
1Tbls coconut oil
1Tbls Rice Malt syrup, add more if you have a sweet tooth!! Method:
In a processor blend on high the hazelnuts into a fine flour.
Gently warm the coconut oil and maple syrup and add to hazelnut flour.
Add all the other base ingredients except the Buckinis and pulse untill just combined, lastly add Buckinis and mix till just combined (don’t overmix otherwise you’ll lose the crunchy texture from the Buckinis!!) Place into a 5″loose bottom cake pan and flatten out till smooth. Place in freezer whilst you make your fillings.
Before draining cashews put aside 1Tbls of the water
In a Blender throw in cashews and all other ingredients except for the blueberries and Mango.Blend until smooth. Next add the blueberries and blend until smooth. Pour onto base and freeze. Once first layer is frozen then add the mango filling on top.
In a clean processor whizz up the mango with aprox 1/4 cup coconut milk until smooth. Freeze
Once frozen (aprox 3-4hrs) pile high with frozen raspberries and drizzle a little whisked coconut milk over the top!! Enjoy!!!!
Keep in freezer and once ready to eat take out aprox 10 mins before devouring!!