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Mango and Toasted Coconut Cheesecake Bars

by admin

Mango and Toasted Coconut Cheesecake Bars by @healthyeating_jo

Recipe:

Base
70g / 2/3cup almond meal
40g / 1/3 cup coconut flour
2 Tbsp / 40ml coconut oil melted
2 Tbsp / 40ml rice malt syrup
Mix in a bowl and press into a lined tin or silicon molds
Filling
1 cup cashews / 150g (soaked for 30mins in boiling water or overnight) then rinsed and drained
1/2 cup coconut cream or milk
30ml coconut oil
1 tsp coconut or vanilla extract (optional)
1/3 cup Natural sweetener (white stevia/erythritol, coconut sugar, maple, rice malt) (more to taste)
Juice and zest of 1 lemon (1/3 cup juice)
1/4 tsp salt
Blend all ingredients in a blender until smooth
Divide in half for double layer effect
Spoon plain filling over base
Place in the freezer while you prepare the second layer

Mango layer
1/2 of filling (above)
Flesh of one large mango
Blend until smooth
Pour over vanilla base

Toasted coconut topping
1/2 cup coconut flakes
1 Tbsp rice malt syrup
1 tsp coconut oil
Stir the coconut in a dry frypan over medium heat until lightly browned
Add the syrup and oil and stir until coated
Spoon over bars and press down lightly

Chill cheesecakes overnight
Can be stored and eaten from the freezer. Thaw for a few mins prior to consuming

Mango and Toasted Coconut Cheesecake Bars

Mango and Toasted Coconut Cheesecake Bars by @healthyeating_jo Recipe: Base70g / 2/3cup almond meal40g / 1/3 cup coconut flour2 Tbsp / 40ml coconut… Recipes Mango and Toasted Coconut Cheesecake Bars European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Base
  • 70g / 2/3cup almond meal
  • 40g / 1/3 cup coconut flour
  • 2 Tbsp / 40ml coconut oil melted
  • 2 Tbsp / 40ml rice malt syrup
  • Mix in a bowl and press into a lined tin or silicon molds
  • Filling
  • 1 cup cashews / 150g (soaked for 30mins in boiling water or overnight) then rinsed and drained
  • 1/2 cup coconut cream or milk
  • 30ml coconut oil
  • 1 tsp coconut or vanilla extract (optional)
  • 1/3 cup Natural sweetener (white stevia/erythritol, coconut sugar, maple, rice malt) (more to taste)
  • Juice and zest of 1 lemon (1/3 cup juice)
  • 1/4 tsp salt
  • Blend all ingredients in a blender until smooth @vitamix_aunz
  • Divide in half for double layer effect
  • Spoon plain filling over base
  • Place in the freezer while you prepare the second layer
  • Mango layer
  • 1/2 of filling (above)
  • Flesh of one large mango
  • Blend until smooth
  • Pour over vanilla base
  • Toasted coconut topping
  • 1/2 cup coconut flakes
  • 1 Tbsp rice malt syrup
  • 1 tsp coconut oil
  • Stir the coconut in a dry frypan over medium heat until lightly browned
  • Add the syrup and oil and stir until coated
  • Spoon over bars and press down lightly
  • Chill cheesecakes overnight
  • Can be stored and eaten from the freezer. Thaw for a few mins prior to consuming

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