RAW mango cheesecake

6-8 SERVINGS

MATERIAL

springform about 20cm
food processor (NO blender)

Base

2 cups oats
2 tbsp maple syrup

Filling

2 cups raw cashew nuts (Soaked in water overnight for at least 8 hours)
6 tablespoons of coconut oil, melted ( I use the one with no-taste)
1/2 cup coconut cream ( only the thick mass, not the water)
1 tbsp pure vanilla
1/2 cup maple syrup or agave,…
pinch of salt
1 tbsp lemon juice

Mango coulis

3 cups mango
4 tsp agar agar powder
100 ml water

Base

Mix the oats in your food processor until fine. Add the maple syrup and again mix until sticky.
Press the base mixture into the bottom of your springform and press well. Put it in the freezer.

Filling

Place the drained cashew nuts in the food processor, mix until very smooth and have a cream texture. Mix long enough!
Add all of the other ingredients for the filling and mix until very smooth. Taste and more lemon juice or maple syrup if necessary.
Spoon the topping onto the base mixture and put back in the freezer for at least 45 mins.

After 45 mins you make the mango topping, not before.

Put cubed mango pieces into a clean food processor and blend until smooth.
Put water into a small pot and add agar agar powder. Let the mixture come to the boil and simmer on low-medium heat, stirring frequently, until powder dissolve and the mixture thickens (about 10 mins).
Add agar mixture to the mango puree and blend until smooth. Pour over the cheesecake layer and let it rest in the refrigerator.