Raw Mango Passion Cheesecake



1¼ cups coconut flakes

¾ cup rolled oats (almonds or cashews as a substitute)

3/4 cup dried dates

2 tablespoons coconut oil

Zest of 1 lime

Pinch of coarse sea salt


2 1/2 cups cashews, soaked in water overnight

1/2 cup lime juice

1/2 cup rice malt syrup, or preferred liquid sweetener

1½ cups fresh mango 

1/2 cup fresh passionfruit pulp

1/2-3/4 cup coconut oil, liquefied

Pinch of coarse sea salt



Place dates in a mug and cover with boiling water. Leave for approx. 10 minutes. 

In a food processor blend the coconut, oats, lime zest and sea salt until it starts to form a crumbly mixture, then add the dates (and the water they were soaking in) and coconut oil. Pulse till the dates have blended in and the mixture holds its shape when pressed together.

Line the base of a cake tin (spring-form) with cling wrap, and press the base mixture evenly into the bottom. Full cling wrap tight and let it hang over the edges of the tin. Put in the freezer.


Rinse out food processor. Drain cashews and then blend with the lime juice and rice malt syrup.

Add all other ingredients and blend till smooth – ensuring you scrape the edges as you go. Once smooth, pour over the based place back in the freezer.

To make the topping, blend any fruit you like to make a puree (I used mango and peaches) then spoon over the top of the cake. Place in freezer for a few hours to set. 

*Take out of freezer for about 30 minutes before serving to bring out the taste.