Raw Mango Cheesecake

Starting now I will write all my recipes in American english,
so those of you swedish readers can either convert it with my little helper here,
or just go with it    ..:)    

1/4 cup = 0,6 dl eller 4 msk

1/3 cup = 0,8 dl eller 5,3 msk

1/2 cup = 1,2 dl

3/4 cup = 1,8 dl

1 cup = 2,36 dl

1,5 cup = 3,56 dl

2 cup = 4,74 dl

3 cup = 7,1 dl

 Raw Mango Cheesecake

  

Base:

1 1/2 cups walnuts (or other nut).

1 cup medjool dates ( about 12-13).

1 cup coconut flakes.

1/4 tsp vanilla extract.

A pinch of normal/sea-salt.

+ some coconut oil.

Filling: 

1 can of Coconut cream (the thick part of the cream inside)

2 1/2 cups soaked cashew-nuts.

3/4 cup coconut-oil.

2 ripe mangos.

3/4 cups agave syrup or honey.

Squeezed lemon juice.

1 tsp vanilla extract.

The base:

Soak the dates in water for about 15 minutes or more.

Use a food processor and mix the dates.

Add the other ingredients for the base and mix until it will form to a nice and smooth dough. If you want it more sticky add some coconut oil.

Cover the bottom of a spring form pan with a baking paper and press the dough evenly.

Place it in the fridge for a while while continuing with the filling.

The filling:

Soak the cashews in water over night or at least 4 hours.
Use the food processor and mix the cashews to a smooth cream.
Add melted coconut oil and coconut cream, agave, vanilla and chopped mango until it's as creamy as you want it.
Pour the filling into the base and let it set in the fridge, best over night.   

For decoration i used 2 chopped mangos but I also recommend passion fruit for a fresh flavour! :)