Made with the sweetest mango flesh, these “cheesecake” slices are a healthy and yummy tropical summer dessert. Be sure to get a perfectly ripe mango! Remember to let the slices thaw a bit before you eat them,the better to enjoy the heavenly, creamy texture!

  • 1 cup raw almonds

  • 1/2 cup dates, pitted and chopped

  • 1 Tbsp cacao nibs

  • 1 tsp cashew butter

  • 1/4 tsp vanilla extract

  • Pinch of salt

  • 1 cup cashews, soaked for 6h

  • Flesh of 1 mango (2 cups)

  • 4 dates, pitted and chopped

  • 1/2 tsp lemon juice

  • 1 Tbsp maple syrup

  • 1/4 tsp vanilla extract

  • 3 Tbsp coconut oil, melted

  • Pinch of salt

  1. In a food processor, process the nuts and the chopped dates together until broken down & combined.

  2. Add the cacao nibs, cashew butter, vanilla extract, and salt and process a few times until combined.

  3. Line a 8″ square mold with parchment paper and press the dough evenly. Place into the freezer for 30 min until it firms up.

  4. To prepare the cream filling, rinse the cashews and drain them well.

  5. Blend all ingredients together (except coconut oil) in a high-speed blender until you reach a nice and smooth consistency.

  6. Stream in melted coconut oil and blend until incorporated.

  7. Pour the filling over the crust and freeze till set (at least 3 hours)

  8. Remove from freezer approx. 1h before serving, cut into slices, and enjoy!

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