This rawsome berry & mango brazil nut cheesecake is full of sweet and tangy flavour satisfying that sweet tooth craving and fulfilling your belly with so much goodness.
Serve up to 8-10 people
Base: 1 1/2 cups dates, 1 1/2 cups coconut flakes, 1/4 cup agave syrup, 1/4 tsp sea salt
Cheesecake: 2 cups brazil nuts (soaked), 1 1/2 cups hemp milk, 1/4 cup agave syrup, 5-7 dates, 2 tbsp lime juice, 1/4 tsp sea salt
Fruit: mango, blackberries, blueberries and raspberries.
1. Pulse and blend base ingredients. Line cake tin with parchment paper and pat base mixture down. Add sliced mangoes around the edges.
2. Blend together cheesecake ingredients. Add mixture to cake tin covering the base and mangoes, smooth out and freeze for 3 hours.
3. Once the cake is set, add the many berries necessary in any type of decorations you like. Freeze until you feel like eating.
4. Make sure you take it out in good time so that it can defrost (unlike us, we sat watching it and couldn’t wait, so ate it like ice-cream).
K & D