Maqui Mango Cheesecakes

Recipe from Healthy Eating Jo

Ingredients & Instructions

Base

  • 1/2 cup almonds

  • 1/4 cup dried dates chopped (soaked for 20mins in boiling water & drained)

  • Blend almonds until crumbly in a food processor. Add drained dates and blend again.

  • Press into the base of a silicon muffin tray with your fingers.

  • Place in the freezer while you make the filling

Filling

  • 2 cups cashews (soaked in water overnight and drained)

  • 1/3 cup natural sweetener (stevia, rice malt, maple, coconut sugar)

  • 1/3 cup almond milk

  • 2 tsp vanilla extract

  • 1/4 cup coconut oil

  • Blend until smooth, scraping down sides as required.

  • Divide in two

Mango Layer

  • 1/2 the filling mix

  • 3/4 cup diced mango

  • 2 tsp Lacuma powder

  • 1 Tbsp Lime juice

  • 1/8 tumeric powder (optional for yellow colour)

  • Blend until smooth

Maqui Layer

  • 1/2 the Filling mix

  • 1/4 cup blueberries

  • 2 tsp Maqui Powder

  • 1 Tbsp Lemon juice

  • Blend until smooth

Finishing Directions

  • Layer the Mango and Maqui layers on top of the bases as desired

  • Place back in the freezer overnight to set.

  • Store in the freezer

  • Allow to thaw for 15 minutes prior to consuming.