With summer just around the corner, there's nothing better than a delicious, high protein packed snack to get you through a hot summers day. This mango cheesecake recipe is our new go-to here at Naked Harvest HQ! Bite sized cheesecakes that are refined sugar free, gluten free, vegan and packed full of protein and healthy fats? It's a yes from us!
½ cup almonds
½ cup cashews
½ cup shredded coconut
1/4 cup coconut oil
1 cup pitted dates
½ cup soaked cashews
½ cup Mango Cheesecake Thrive Plant Protein
1 cup coconut/almond milk
½ cup fresh mango
2 tsp rice malt syrup
(option) 2 tsp lemon juice
- Line cupcake tray with liners or spray with cooking spray.
- Blend top 5 ingredients in a food processor, spoon into cupcake tray and press. Place into the freezer for 20 mins.
- Blend bottom 5 ingredients in a food processor until creamy, spoon on top of your base.
- Freeze for 2 hrs and keep in the freezer.
Makes: 10 mini cheesecakes.