Name: No-Bake Lemon & Mango Cheesecake
Cook time: 30 min
Total time: 30 min
Yield: 8 serving
Ingredients: 85 g soft fresh dates; 1 tbsp coconut oil; 2 tbsp water; ⅔ cup toasted rolled oats; ¾ tsp cinnamon; ⅓ tsp cardamom; ⅕ tsp vanilla powder; ⅕ tsp salt; ¾ cup + 1 tbsp raw cashew nuts, soaked overnight; 1 cup chopped mango; zest from 1 organic lemon; 7 tbsp lemon juice (about 2 lemons); 2 ½ tbsp agave syrup; ⅕ tsp vanilla powder; Pinch of salt

Cook time: 30mins
Serves: 8
Difficulty: Medium

Ingredients

Bottom layer

85 g soft fresh dates
1 tbsp coconut oil
2 tbsp water
⅔ cup toasted rolled oats
¾ tsp cinnamon
⅓ tsp cardamom
⅕ tsp vanilla powder
⅕ tsp salt

Top Layer

¾ cup + 1 tbsp raw cashew nuts, soaked overnight
1 cup chopped mango
zest from 1 organic lemon
7 tbsp lemon juice (about 2 lemons)
2 ½ tbsp agave syrup
⅕ tsp vanilla powder
Pinch of salt

Method

1. Prep by soaking cashews overnight in water.

2. In a food processor, mix the pitted dates with coconut oil and water to a smooth paste. Add the (lightly toasted) oats and spices and mix quickly again until combined. You want a slightly textured batter that comes together to a ball. Press into a small spring pan so it covers the bottom.

3. Discard the cashew soaking water. In a blender, mix cashews with mango and the rest of the ingredients, to a velvety smooth consistency. Add a splash of water if your blender has trouble making the mixture completely smooth.

4. Pour the mixture on top of the bottom layer. Place in the freezer for at least 4-6 hours. Take it out 15-20 min before serving. Decorate with lemon slices and/or berries.