vegan mango cheesecake

an incredibly delicious cake

bottom

70 gr. almonds

50 gr. dates

1/2 ts vanilla extrakt

1 ts melted coconut oil

filling

200 gr. staket cashew nuts

300 gr. frozen mango but defrosted

200 gr. coconut cream

45 gr. melted coconut oil

40 gr. agave sirup

1/2 ts vanilla extrakt

little salt

topping

300 gr. frozen mango but defrosted

150 gr. mixed berries


lay out a 20cm cake tin with baking paper. for the bottom put all the ingrediens in a mixer and crush them until it has a sticky and solid mixture. press the mixture in the cake tin and put in the the freezer. meanwhile prepare the filling. drip the soaked cashew nuts and put them along with the mango, the coconut cream, the agave sirup, the vanilla extract and little salt in the mixer and puree it during 10 till 20 minutes until the mixture is smooth and creamy. give it on the hardened bottem before you put it in the freezer for another 4 hours. in the meantime mash the mango and store it in the fridge. when the cheese cake is solid, take it out of the cake tin and spread the mango sauce as well as the mixed berries over the cake and leave it in the fridge until consumption.