When I got invited to a potluck the other day, it was crystal clear what I would bring – Mango Cheesecake with chocolate marbling. It turned out beautifully, and the combination of fine, dark chocolate with sweet mango and tart cheesecake flavours is simply divine!
For the base:
1 cup Almonds, chopped
3/4 cup Dates, chopped
1 TBSP cacao
Preparation of the base:
Process all ingredients in a food processor or blender.
The dough should be sticking together, and still be crumbly for some crunch.
Add a few more dates if the dough is not sticky enough.
Cover a 7 inch (18 cm) cake pan with baking paper, and press dough into pan.
1.5 cups cashews, soaked
1/2 cup almond milk
3/4 cup mango
3 limes, juiced (or 2 lemons)
Sweetener to taste (a combo of stevia and agave / coco syrup works great)
2 TBSP coconut oil
Preparation of the filling:
Blend all ingredients until creamy – this might take a while, and if your blender is not too strong, add the cashews bit by bit.
Take a sample, and add more lemon if you want it to be more zesty, or more sweetener for a milder, sweeter flavor.
Pour onto base and make the chocolate drizzle.
1/2 cup coconut oil
1/4 cup sweetener (agave/coco)
3 TBSP cacao
Pinch of sea salt
Preparation of the chocolate drizzle:
Stir ingredients together with a fork.
Drizzle chocolate sauce over cake.
Use a fork to draw patterns.
Freeze for 3-4 hours, and let it thaw for a few minutes before serving.