•  1 Cup Walnuts
  • 1/2 Cup Brazil Nuts
  •  2 Tbs Sunflower Seeds
  • 1/2 Cup Desiccated Coconut
  •  1/4 tsp Organic Vanilla Bean Paste
  • 1 Cup Pitted Dates (cover with boiling water prior, & soak for several hours/until soft)
  • Pinch of Himalayan Salt


Mango Filling:

  • 2 Ripe Mangoes flesh chopped
  • 2 & 1/2 Cup Soaked Raw Cashews
  • 3/4 Cup Jt’s Coconut Essence Coconut Oil
  •  1/4 Cup Mesquite Powder
  • 1/2 Cup Organic Coconut Cream
  • 1/2 Cup – 3/4 Cup Pure Harvest Organic Honey (sweetness to taste)
  • 1 tsp Organic Vanilla Bean Paste


Raw Mango Coconut Cheesecake


Place all dry ingredients for the base into a food processor and process until crumble texture is formed. Add honey, vanilla, and soaked dates and process until crumbly dough texture is formed. Press mixture evenly into base of a spring form pan (8 or 9 inch both suitable) and set aside in freezer.


Place all filling ingredients for the filling into a high speed blender and blend until creamy texture is formed (the more coconut oil you use the easier the filling will set – due to the oil solidifying in cooler temperatures). Pour filling over base in spring form pan and place in the fridge overnight to set.

Serve the next day with jt’s coconut chips, chopped mango flesh and fresh passionfruit pulp.


Recipe created for Jt’s from the very lovely Estelle Allen- connect with Estelle here.