Mango Chocolate Cheesecake
No bake Mango Chocolate Cheesecake is a delicious treat that is also vegan, gluten free and dairy free.
Servings 6
Calories 389kcal
Ingredients
Crust
- 1-¼ cup almonds
- 1 cup dates, soaked with water preserved about 7 large dates
- ½ teaspoon sea salt
- 2 tablespoon ground flax seed
- ¼ cup date soak water
- 1 teaspoon coconut oil for springform pan
Mango Filling
- 2 cups fresh mango
- 1 cup raw cashews
- 7 oz tofu
- 1 tsp sea salt
- ½ teaspoon cinnamon
- ½ teaspoon cardamom
- ½ teaspoon vanilla
- ¼ cup maple syrup
- 1 tablespoon lemon juice, or juice of 1 lemon
- ½ cup vegan chocolate chips
- 2 tablespoon almond or soy milk + extra if needed
Instructions
Crust
- Add all ingredients to food processor and mix throughly. Oil small 7" springform pan with coconut oil. Press crust evenly into pan. Place in refrigerator.
Mango Filling
- Add all ingredients to food processor and process on high until mixture is smooth. Pour into springform pan with crust. Place in freezer for 2 hours.
Chocolate Topping
- Add milk to vegan chocolate chips and cook for 1 minute in microwave. Stir, and add seconds of cooking time as needed to achieve a smooth creamy texture. Allow chocolate to cool completely. Remove cheesecake from freezer and spread topping on cheesecake and serve.
