Plant-based Mango Cheesecake - Seonkyoung Longest

Name: Plant-based Mango Cheesecake - Seonkyoung Longest
Ingredients: 1 cup almond flour or quick oat; 1 1/4 cup walnut, pecan, almond or any nuts you have in your hand; 10 large Medjool dates, remove seeds; 1 tbsp agave nectar or maple syrup, optional; 1/4 tsp salt; 2 cups raw cashews, soaked in hot water for 1 hour; 2 cups coconut cream, mostly the thick creamy part. If you’re using in a can, place in a fridge over night & take only the solid part (same for coconut milk); 2 tsp vanilla extract; 1/4 tsp salt; 1/3 cup to 1/2 cup agave nectar or maple syrup (adjust to your liking); Zest from 2 lemons; Fresh juice from 3 large lemons (approximately 1/2 cup); 5 to 6 Mangoes, peeled and cut into chunks (approximately 4 cups); Coconut flakes, optional

"Plant-based Mango Cheesecake!Can you believe it? Raw, 100% plan-based, no refined sugar & ridiculously delicious mango cheesecake!!..."

INGREDIENTS

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1 cup almond flour or quick oat

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1 1/4 cup walnut, pecan, almond or any nuts you have in your hand

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10 large Medjool dates, remove seeds

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1 tbsp agave nectar or maple syrup, optional

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1/4 tsp salt

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2 cups raw cashews, soaked in hot water for 1 hour

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2 cups coconut cream, mostly the thick creamy part. If you’re using in a can, place in a fridge over night & take only the solid part (same for coconut milk)

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2 tsp vanilla extract

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1/4 tsp salt

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1/3 cup to 1/2 cup agave nectar or maple syrup (adjust to your liking)

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Zest from 2 lemons

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Fresh juice from 3 large lemons (approximately 1/2 cup)

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5 to 6 Mangoes, peeled and cut into chunks (approximately 4 cups)

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Coconut flakes, optional

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