Ingredients

1/2 cup Raw Walnuts

10 pieces pitted medjool dates

2 tablespoon tahini

1/2 cup desiccated coconut

1 cup rolled oats

3,4 pinch pinch of salt

1 cup raw macadamias, soaked over night or at least 6 hours, water discarded

3/4 cup cup raw cashews, soaked over night or at least 6 hours, water discarded

1 piece Zest and juice of 1 lemon

2 tablespoon maple syrup

2 tablespoon melted cacao butter

1.5 cup fresh or frozen mango

2 tablespoon coconut cream

1,2 piece passionfruits, to top

Preparation

Add walnuts to a high strength food processor and blend until roughly broken down

Add dates, tahini, coconut, oats and salt. Process until just combined and sticking together between two fingers (if the mixture is too crumby add a tiny dash of water until it comes together)

Spoon the base mixture into muffin tins and press firmly into the base until smooth. Set aside

Add macadamias and cashews to the food processor and blend until compeltely smooth. Then add the lemon juice and zest, maple syrup and cacao butter and blend again

Spoon the creamy filling onto the base mixture and place in the freezer to set while you make the mango layer

Add mango and coconut cream to the food processor and blend until completely smooth

Spoon the mango mixture over the creamy white filling and smooth with the back of a spoon

Cut open the passionfruits and spoon the seeds on top of the mango layer Place in the freezer for at least 4 hours or until set

Carefully remove the cheesecakes and serve immedietly. Return any uneaten cheesecakes to the freezer to store. Enjoy this perfect summer treat!