Name: No-Bake Lemon & Mango Cheesecake
Yield: 0 serving
Ingredients: 85 g soft fresh dates; 1 tbsp coconut oil; 2 tbsp water; 1,5 dl / 2/3 cup toasted rolled oats; 3/4 tsp cinnamon; 1/3 tsp cardamom; 1/5 tsp vanilla powder; 1/5 tsp salt; 2 dl / 3/4 cup + 1 tbsp raw cashew nuts, soaked overnight; 2,5 dl / 1 cup chopped mango; zest from 1 organic lemon; 1 dl / 7 tbsp lemon juice (about 2 juicy lemons); 2 1/2 tbsp agave syrup; 1/5 tsp vanilla powder; pinch of salt

Ingredients

Bottom layer:

85 g soft fresh dates
1 tbsp coconut oil
2 tbsp water
1,5 dl / 2/3 cup toasted rolled oats
3/4 tsp cinnamon
1/3 tsp cardamom
1/5 tsp vanilla powder
1/5 tsp salt

Top Layer:

2 dl / 3/4 cup + 1 tbsp raw cashew nuts, soaked overnight
2,5 dl / 1 cup chopped mango
zest from 1 organic lemon
1 dl / 7 tbsp lemon juice (about 2 juicy lemons)
2 1/2 tbsp agave syrup
1/5 tsp vanilla powder
pinch of salt

Procedure

Prep by soaking cashews overnight in water.
In a food processor, mix the pitted dates with coconut oil and water to a smooth paste. Add the (lightly toasted) oats and spices and mix quickly again until combined. You want a slightly textured batter that comes together to a ball. Press into a small spring pan so it covers the bottom.
Discard the cashew soaking water. In a powerful (!) blender, mix cashews with mango and the rest of the ingredients, to a velvety smooth consistency. Add a splash of water if your blender has trouble making the mixture completely smooth.
Pour the mixture on top of the bottom layer. Place in the freezer for at least 4-6 hours. Take it out 15-20 min before serving. Decorate with lemon slices and/or inca berries.