Maqui Mango Cheesecakes

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.