Mango and Toasted Coconut Cheesecake Bars

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