Recipe by Delia McCabe / www.lighterbrighteryou.life
INGREDIENTS:
Base
- 1 cup desiccated coconut
- 1 cup pecan nuts
- 5 large medjool dates, or use smaller pitted dates, just increase the quantity slightly
Filling
- 1 cup coconut cream
- ¼ cup maple or rice syrup
- 1 teaspoon agar agar powder
- 2 tablespoon water
- ½ cup soaked and drained cashew nuts
- 2 cup fresh mango pieces and 1 C for decoration
- pinch of salt
- ½ teaspoon vanilla
- juice of 1 small lemon
INSTRUCTIONS:
Base:
- Grind the coconut and dates in food processor until the coconut starts to release its oil – about 3 - 4 minutes – then add the pecans only pulsing briefly as they can easily turn into a nut butter.
- Remove and press flat into a round glass baking/pie dish of aprox 25cm / 9.8inch diameter and put into the freezer
Filling
- Combine the coconut cream and syrup in a small saucepan and heat till simmering
- Stir the agar agar powder into the water and then stir this mixture into the hot coconut cream mixture, bringing it to the boil for a minute and stirring all the time Add the drained cashews, the 2 cups of mango, salt, vanilla and lemon juice to a high powdered blender and pour in the warm coconut cream mixture from the saucepan
- Blend together till silky smooth
- Pour the mixture onto the frozen crumb base and refrigerate overnight or for at least 5 or 6 hours.
- Remove from refrigerator and top with chopped mango and passion fruit
- Slice with a warm knife
Variation: use a tablespoon of grated ginger in the crust for the cheesecake