1 1/2 cups raw macadamia nuts
3/4 cup raw pecans
3/4 cup shredded coconut, divided
10 Medjool dates, pitted
1/4 tsp sea salt
3 1/2 cups raw cashews, soaked overnight
1 1/4 cup water
3/4 cup raw honey, or maple for vegan
1/2 cup coconut oil
1/2 cup shredded coconut
1/2 cup lemon juice
1 vanilla bean, scraped
1 mango, peeled and sliced
1 tsp raw honey or maple
1 tsp lemon juice
1/4 cup raw macadamia nuts
2 tbsp shredded coconut
Coconut flakes, for garnish


1.Place all the crust ingredients (and 1/2 of the 3/4 cup of shredded coconut) into a food processor. Note: you'll use the remaining 1/4 cup shredded coconut later. Pulse the processor until the ingredients are mixed to your desired level of chunky or fine texture.
2.Sprinkle the remaining 1/4 cup of shredded coconut in the bottom of a 9-inch springform pan (this helps the cheesecake not stick to the bottom). Place the crust mixture on top and gently flatten it with your fingers on the bottom of the pan.
3.For the main cheesecake filling, place all ingredients in a high-powered blender. Blend for a minute or two, until thick and creamy.
4.Pour your filling on top of the crust. Shake the pan gently to remove any air bubbles.
5.Clean your food processor and add the mango, lemon and honey. Pulse until pureed and set aside.
6.Clean your food processor again and add the macadamia nuts and shredded coconut. Pulse until finely ground.
7.Spoon the mango puree and ground macadamia/coconut mixture on top and swirl around. Place the cheesecake in the freezer for at least 4 hours before serving.
8.Remove the cheesecake from the freezer at least 20 minutes before serving. Garnish with additional coconut flakes.

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