Mango Coconut Vegan Cheesecake

A fresh pie on a summer day. Make a type of cheese, but without cheese, vegan and raw. Since I tasted the first cheesecake of this genre and loved it (it was blueberries and vanilla), recipe from Miss Vite in her book "Natural", I have wanted to try more flavors and do more experiments. In the meantime the opportunity arose to develop a vegan dessert for Makro and I thought of these flavors, manga and coconut, in a raw form. Very cool for hot days.

I love a base made with coconut and nuts. Medjool dates are an attempt that can no longer resist a home. And a manga will always be delicious and exotic on any dish. It's sugar-free, egg-free, lactose-free, gluten-free, and oven-free, so fashionable. The important thing is that it is delicious and worth trying such a dessert if you never did.
Hope you enjoy and continue the good summer by these tables.

CHEESECAKE VEGAN MANGO AND COCO

Base:
12 pitted medjool dates
70 gr of shredded coconut
4 tablespoons melted coconut oil
120 gr of raw almonds

Filling:
250 gr soaked raw cashew 2-4 hours
100 gr of coconut cream (solid part of a can of chilled coconut milk)
1 shaved vanilla pod
1 lemon juice
Pinch of salt
4 tablespoons melted coconut oil
4 tbsp agave syrup
1 mango frozen in pieces

Coverage layer:
1 mango frozen in pieces
1 tbsp coconut cream
3 tablespoons melted coconut oil
2 tbsp agave syrup
25 gr of shredded coconut
50 gr soaked raw cashew 2-4 hours

Decoration:
mango, blueberries, facis
edible flowers and coconut flakes

Preparation

Line a removable bottom shape with nonstick tracing paper just in the bottom.
Prepare the base of the cheesecake by placing all the ingredients in a processor and crunch very well. Put in the pan, spread all over the bottom and press to make it smooth and even. Reserve in the cold.
In the meantime put all the stuffing ingredients in the processor, scrape the inside of the vanilla pod and grind everything thoroughly until smooth and creamy. Place on the base, spread well to be smooth, cover the shape and freeze for a few hours.
For the top layer, put everything in the processor and grind until well yellow. Place on the prepared and frozen layer and spread smoothing the top. Cover again and freeze for a few hours (or even a few days).
At the time of serving, remove the cheesecake from the pan and remove the paper and place on a serving plate. Allow to thaw for half an hour before serving. And garnish with mango cubes, fresh blueberries, edible flowers and coconut flakes. Consume preferably that day.

Enjoy your food!