Mango Cheesecake Slice

Ingredients

Base
1 cup ground almonds
1 cup raw buckwheat
1/2 cup of coconut thread
2 tablespoons coconut sugar
100g butter melted

Filling
2 cups frozen mango
250g cream cheese
200g mascarpone cream
1 teaspoon vanilla extract
1/4 cup maple syrup
2 tablespoons freeze-dried mango, plus extra for dusting (optional)
3 eggs

 

Method

1. Preheat oven to 160˚C and line a 27x18cm slice tin with baking paper. For the base, mix dry ingredients in a bowl and add melted butter, stirring well to mix through. Press firmly into the slice tin using the back of a spoon dipped in water and chill in the fridge while you make the filling.
2. For the filling place all ingredients except the eggs in a food processor and blend until smooth, scrape down the sides of the bowl and blend again. Add eggs one at a time, blending well after each addition.  Pour the mixture evenly over the base and bake in the oven for 35-40 minutes, or until set.
3. Remove from the oven and cool to room temperature before dusting with freeze-dried mango powder and/or coconut thread (optional). Refrigerate until chilled, then remove from the tin and cut into squares using a knife dipped in warm water for a clean cut.

 

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