Dairy-Free Mango 'Cheesecake'

Rachel Morrow RACHEL MORROW

Dairy, nut and refined sugar-free, this dessert is easy for our body to digest!

Ingredients

NUT-FREE BASE INGREDIENTS

  • 1 cup sunflower seeds
  • 1 cup shredded coconut
  • 2 tbsp coconut oil
  • ½ cup pitted Medjool dates

MANGO FILLING INGREDIENTS

  • 3 fresh or frozen mangoes (save some diced mango for topping)
  • ¼ cup maple syrup
  • 1 lime, juiced
  • 2-3 tsp ground turmeric
  • 1 tsp vanilla extract
  • ½ cup of coconut yogurt
  • ½ cup of coconut oil

Method

  1. Process the sunflower seeds, shredded coconut, 2 tbsp coconut oil, and Medjool dates in the food processor until a crumble forms.
  2. Line a rectangle or square dish (approx. 6 cup capacity), loaf pan or silicone muffin molds.
  3. Spread base evenly in dish or molds.
  4. Place in the freezer to set while you make your mousse.
  5. Blend or process in the food processor the mangoes, maple syrup, lime juice, turmeric, and vanilla until smooth.
  6. Slowly pour in the ½ cup of coconut oil and coconut yogurt.
  7. Blend for 10-15 seconds as you don't want to over-process the coconut oil. This will prevent the mousse from splitting.
  8. Pour mousse filling over the base and set in the refrigerator overnight, or freeze for 4-6 hours.

Take the stress out of cooking with 21-days of guided meal plans, shopping lists, and nutrition support. You’ll find all of this, and more, in our signature Clean Eating Program.

Create healthy habits, regain your confidence in the kitchen, and reset your mind and body over 21 days.
Rachel Morrow

BY RACHEL MORROW

Alongside being a qualified nutritionist and our social media guru, Rachel is Food Matters’ Recipe Developer. She’s forever dreaming up and developing new recipes for the community to enjoy.