Mango and Apricot Cheesecake

Enjoy this delicious, fruity and healthy cheesecake from our wonderful brand ambassador Kelly Alexander.  Topped with organic chocolate treats, this is just the thing to brighten up your day!

Crust

• 1 cup 2die4 Live Foods Activated Almonds
• 1 cup organic Medjool dates
• 1 ½ cups coconut
• 1 teaspoon of organic coconut oil

Process the nuts until they begin to break down and then add the medjool dates and coconut. Process until the mixture comes together. Press the mixture into the base of a spring form pie tin and place in the fridge while you make the filling.

Filling

• 3 cups soaked 2die4 Live Foods Activated Cashews (soak in water for 2 hours)
• 2 small ripe mangos (or one large mango) flesh only
• ½ cup coconut nectar
• 1/4 cup of orange juice
• 1 teaspoon of vanilla
• 1 tablespoon of lucuma powder
• 3/4 cup organic coconut oil
• Good pinch of salt
• 10 dried apricots (soak in water for 1 hour)

METHOD

Strain the soaking cashews and rinse well.

In your blender, add the orange juice, mango flesh, coconut nectar, salt, vanilla, lucuma, drained dried apricots and lastly the cashews on top.

Begin to blend and slowly add the coconut oil in a stream as you blend. Blend well until the mixture is smooth and creamy- you will need a high powered blender and you may need to stop and scrape the sides down once or twice to ensure everything is evenly mixed.

Pour the mixture into the prepared cake base and refrigerate for 3-4 hours until the cake is firm.