- 12
- 30 mins
- 270 mins
Ingredients
- 1 1/4 cup graham cracker crumbs
- 1/8 tsp sea salt
- 1/4 cup coconut oil, melted
- 1 1/2 cup raw cashews, soaked for at least 6 hours
- 1/2 cup coconut cream (try SO Delicious Culinary Coconut milk)
- 1/2 tsp vanilla extract
- 2 Tbsp agave nectar or maple syrup
- 1/4 cup and 1 Tbsp lemon juice
- 2 cups fresh mango, diced
- 2 tsp arrowroot (can substitute corn starch)
- 1 Tbsp cool water
Preparation
Step 1
Preheat oven to 350 degrees and line an 8 x 8 square pan with parchment paper. Be sure to line the sides of the dish with the paper - this will help in the removal of the dessert from the pan. Combine the graham cracker and sea salt in the food processor. Establish a fine consistency. Slowly drizzle the melted coconut oil through the top of the food processor until well blended.
Transfer the graham cracker mixture to the prepared pan. Use your fingers to press down firmly and evenly. Bake for 5 -7 minutes until the top of the crust is golden brown. Remove from the oven and set aside.
Place cashews, coconut cream, vanilla, agave nectar or maple syrup and lemon juice in food processor. Mix until silky smooth. Add more lemon juice or salt to brighten flavor, if needed. If you prefer something sweeter then add more agave nectar or maple syrup.
Pour the cheesecake mixture over the top of the graham cracker crust. Spread evenly. Put the cheesecake in the freezer while you prepare the mango topping.
Put the mango in the food processor and puree until very smooth. In the meantime mix the arrowroot in one tbls of water in a medium bowl. Once mango is pureed, add the mixture to the bowl with the arrowroot. Whisk together until it thickens slightly.
Remove the chilled cheesecake from the freezer. Pour the mango on top and spread evenly. Cover with plastic wrap and place in the freezer for at least four hours.
Once the cheesecake is frozen you should be able to lift it out of the pan by grabbing th sides of the parchment paper. Using a sharp knife, slice the cheesecake into 2 inch squares (yielding 12 squares)
Allow the bars to thaw at room temperature before serving (about 30 - 40 minutes). You can freeze the pre-cut bars for up to two weeks in an air tight container.