This recipe was dreamed up for us by the very talented Kelsi from @healthykelsii
She's based right here in Auckland, NZ and has a range of plant-based, wholesome recipes - both sweet and savoury - to share with you on her website: https://www.healthykelsii.com/
Follow her on Instagram @healthykelsii if you're after some healthy, delicious and beautifully presented foodie inspo!
Recipe:
Base layer
- 1/3 cup rolled oats
- 1/3 cup buckwheat
- 4 dates
- 2 tsp coconut oil
- 1 tbsp plant milk (if needed)
Cheesecake Layer
- 1 cup soaked cashews
- 2 tbsp coconut oil
- 1/3 cup coconut milk
- 1/4 cup maple syrup
- 1 cup oob organic frozen mango
Method
Place all of the base ingredients in a blender or food processor and blend until the mixture will stick together in your hands. Press the mixture into muffin tins (put a bit of coconut oil around your muffin tins to stop from sticking), and then place in the freezer to set.
Put the soaked cashews, coconut oil, coconut milk and maple syrup in a high speed blender and blend until smooth.
Add 3/4 of this mixture into the muffin tins and leave the last 1/4 for the mango layer. Then place back in the freezer.
Add the frozen mango to the left over mixture and blend until smooth, then place on top of the first layer. Leave in the freezer to set for at least 3 hours.
