INGREDIENTS
For the base:
2 tbsp coconut oil
7oz (200g) cashew nuts
1 ⁄2oz (150g) macadamia nuts
1⁄2oz (100g) fine coconut flakes
1 tbsp lemon juice
1 tsp grated organic
lemon zest
1 tbsp agave syrup
1 pinch of salt
For the filling:
10 tbsp coconut oil
1lb 10oz (50g) cashew nuts
2⁄3 cup lemon juice
1⁄3 cup agave syrup
seeds scraped from 1⁄2 vanilla bean
For the mango cream:
10oz (300g) mango chips, plus extra for decorating (from an organic or health food store)
1 tbsp psyllium husks
2 tbsp agave syrup
1 tbsp lemon juice
INSTRUCTIONS
1 Melt the coconut oil for both the base and the filling in a small pan over low heat. To make the base, finely grind the cashew and macadamia nuts in a food processor. Add 2 tablespoons coconut oil and the remaining base ingredients, plus the salt, and process everything until you have a uniform mixture. Transfer to a springform pan lined with parchment paper, smooth the surface, then chill for 30 minutes.
2 To make the filling, combine the remaining coconut oil with the other ingredients in a food processor on its highest setting until it forms a well-combined, smooth paste. If it is too thick, add a bit of water and mix again. Spread the filling over the base and transfer to the freezer for 30 minutes.
3 In the meantime, make the mango cream by mixing all the ingredients in a food processor on its highest setting until you have a smooth consistency. Spread this quickly over the frozen surface of the cheesecake. (It will set rapidly.) Put the cheesecake in the refrigerator for at least 2 hours and scatter with mango chips before serving.