Raw Mango Lime Cheesecake Bars

Today I've got a summery dessert recipe to share with you today! My tangy mango lime cheesecake bars are also infused with flavours of passionfruit and coconut.

Raw Mango Lime Cheesecake Bars

I garnished the bars with extra coconut cream powder, a pinch of spirulina, and goji berries for a colour contrast.

I use champagne mango in this recipe because they're such a lovely sweet mango with a smooth texture. Don't let the name scare you, I promise that you've seen these in the grocery store or market before. Here's what they look like.

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Crust

2/3 cup cashews
3/4 cup shredded coconut
1/3 cup well packed dates, chopped
1 1/2 teaspoons water

Grind the cashews, coconut, and dares in a food processor. Add the water and process briefly to combine. Press into the bottom of an 8x8" pan.

Filling

1 2/3 cup diced and packed ataulfo/Champagne mango
1/4 cup + 1 tablespoon lime juice
1 cup cashews
1/4 cup coconut sugar
2 1/2 tablespoons passionfruit powder
1/2 teaspoon pure vanilla extract
1/3 cup melted coconut oil

Blend all but the coconut oil until completely smooth and creamy. Add the oil and blend to incorporate. Remove 1 1/2 cups of the filling and transfer it to a bowl.

Lime Swirl

1/4 cup mashed avocado
1 1/2 tablespoons lime juice
1 tablespoon melted coconut butter
1 drop of stevia
Spirulina for colour, up to 1/8 teaspoon

Add all ingredients to the remaining filling in the blender, adding a bit of spirulina at a time to achieve the colour you desire.

Assembly

Pour large blobs of HALF of the mango filling over the crust. Pour a few smaller blobs of the lime filling in between. Swirl the two together with a chopstick. Pour the remaining mango and lime fillings as blobs on top and swirl again with a chopstick. Chill in the freezer for 4-6 hours and then transfer to the fridge for 12 hours. Slice into bars.

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