Mango Matcha Mini Cheesecakes

These healthy no-bake mini cheesecakes are full of antioxidant and flavonoid-rich foods including cacao powder and butter, pitted dates, mango, lemon, and matcha. It combines the tropical sweetness of mango with nutty, earthy flavours from the almond base and matcha layer to create a mellow harmony.


Serves 8

Bakeware

8 moulds measuring 60mmD × 35mmH (90ml)

Ingredients

Base:

50g raw almonds, soaked 8-12 hours and rinsed

2 tbsp melted raw cacao butter

3-4 (60-80g) medjool pitted dates

4 tbsp shredded coconut

3 tbsp raw cacao powder

1 tbsp raw cacao nib

1/8 tsp pink salt

White chocolate layer:

60g raw cashews, soaked for 4-6 hours and rinsed

1/3 cup (80ml) full fat coconut milk or coconut cream

3 tbsp melted raw cacao butter

tbsp maple syrup

1/2 tsp vanilla paste

pinch of pink salt

Mango layer:

60g raw cashews, soaked 4-6 hours and rinsed

70g ripe mango

2 tbsp melted raw cacao butter

3 tbsp maple syrup

2 tbsp lemon juice

1 tbsp full fat coconut milk or coconut cream

1 tsp lemon zest

1/8 tsp turmeric powder

pinch of pink salt

Matcha layer:

60g raw cashews, soaked for 4-6 hours and rinsed

1/3 cup (80ml) full fat coconut milk or coconut cream

3 tbsp melted raw cacao butter

tbsp maple syrup

2½ tbsp lemon juice

1 tsp matcha

Method

Pulse every ingredient for the base until well processed but still slightly crumbly. Press the mixture into the base of the silicone moulds.

In a high speed blender, place all ingredients for the white chocolate layer and blend well until smooth. Add more sweetener if desired. Layer the filling above the base. Cool in the freezer until set.

Repeat the same process for the mango layer, cooling in the freezer until set, before repeating for the matcha layer.

Take out the cheesecakes from the moulds and let them thaw at room temperature for 10-15 minutes. Garnish with some matcha powder before serving.

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