Directions

BASE

1. Pulse all the ingredients in a food processor to form a rough, sticky crumble.

2. Pour the mixture into the cake tin and press down with your finger-tips or the back of a spoon to form a thick smooth base. The mixture may appear wet however it will set firm in the fridge. Placing it in the freezer for 20 minutes speeds this along.

CULTURED COCONUT CREAM FILLING

1. Drain the cashews in a sieve or colander. Rinse thoroughly then pour them into the blender.

2. Add the coconut yoghurt and the remaining ingredients into the blender.
   
   NOTE: Homemade coconut cream yoghurt has a layer of coconut water under the cream. Use only the thick top coconut cream and drain away as much liquid as possible.

3. Mix on high speed until it becomes a thick, milky consistency

4. Pour onto the chilled nut base.

5. Mush one mango cheek with a fork or in a blender.

6. Dollop teaspoons of the mango puree onto the coconut cream layer then stir with a chopstick or knife to create a marble effect in the top section of the cheesecake.

7. Place in the fridge for minimum 3 hours to set.

MANGO LAYER

1. Arrange fresh mango slices in a circular fashion on top of the coconut cream filling. The more mango the merrier.

NUT CRUMBLE

1. NOTE:The nut crumble is not raw. If you prefer this desert 100% raw, simply mix the nut ingredients together and spoon it on uncooked – it will taste just as good.
   
   Place all ingredients into a small frying pan.

2. Gently heat and stir continuously with a spatula to avoid burning the coconut.

3. Remove from the heat as soon as the coconut is golden brown.

4. Spoon onto a plate, set aside and leave to cool. The nut crumble will set hard like a brittle when it cools.

5. Snap the nut crumble apart into clumps and decorate over the sliced mango.
   
   Leave the cheesecake in the fridge until time to serve.