Mini Protein Mango Cheesecake

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!

Ingredients:

Base

½ cup almonds

½ cup cashews

½ cup shredded coconut

1/4 cup coconut oil

1 cup pitted dates

Filling

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


How to:

  1. Line cupcake tray with liners or spray with cooking spray.
  2. Blend top 5 ingredients in a food processor, spoon into cupcake tray and press. Place into the freezer for 20 mins.
  3. Blend bottom 5 ingredients in a food processor until creamy, spoon on top of your base. 
  4. Freeze for 2 hrs and keep in the freezer.

 

Makes: 10 mini cheesecakes.

 

 

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