NO-BAKE MANGO CHEESECAKE

Serves 6

Semi-frozen no-bake cakes are my go-to choice for hot summer days, and this recipe is both vegan and gluten-free for maximum flexibility. The natural sweet stickiness of dates binds the nuts together for the base, and adding a little salt gives it a slight caramel quality. The smooth, juicy mango filling makes a delicious contrast to the nutty base. Coconut oil is often used in raw cakes because it readily solidifies at low temperatures, so chilling the cake firms the filling nicely.

FOR THE BASE

• 250g mixed toasted or raw nuts, such as almonds and cashews, unsalted

• 150g medjool dates, pitted and roughly chopped

• ½ tsp sea salt FOR THE TOPPING

• 100g coconut oil

• 100g mango pulp

• 2 tbsp agave syrup

• 250g raw cashew nuts, soaked in water for 2 to 4 hours, then drained

• 1 tsp lime juice

1. To make the base, put the nuts in a food processor and pulse until coarsely ground.

2. Add the dates and salt, and whizz until the mixture is sticky and grainy. Press onto the base of a 15–20cm springform cake tin to form an even layer.

3. To make the topping, add the coconut oil, in small quantities at a time, to the food processor with the remaining ingredients and whizz until well blended. Pour over the base and smooth the surface with a spatula. Freeze the cheesecake for a minimum of

1 hour or until firm.

4. To serve, release the cheesecake from the tin and leave to stand at room temperature for 20 minutes.