Raw vegan mango cheesecake

Raw vegan mango cheesecake

1. Put the cashew nuts under water at least 4 hours in advance; These have to be soft to get soft.
2. Put 7 pitted dates and the coconut grater in the food processor and grind. Take a serving ring or small spring forms if you have this, and make a bottom of the date coconut mixture. Press well.
3. Then put the cashew nuts in the food processor and grind it into an even whole. Meanwhile, the coconut oil melts. Spoon the cashew nut mixture into a bowl and mix well with the other ingredients for the cheesecaka layer.
4. Now put this mixture in the mini-spring form and make sure this layer is a bit thicker; You've had enough.
5. Pack the bottoms with some foil and these can now go into the freezer to harden. You can easily keep the bottom in the freezer for 2-3 weeks. Remove it from the freezer for 30-60 minutes in advance.
6. For the mango layer you need 250 grams of mango, possibly frozen mango. Then put this in a pan to make it soft. If you use fresh mango, cut the mango into pieces and do this together with the three peat dates in the food processor. Mix until an evenly brutal and then spread the mango layer over the cheesecake (unless you have warmed up the mango, then the mixture must first get cold in the fridge). Finish with a few fresh raspberries or other fruit.