By Chef: Heather Pace
Posted: July 28, 2014
These tangy Mango Lime Cheesecake Bars by raw dessert guru Heather Pace of Sweetly Raw are the perfect embodiment of summer’s sweetness. Not overly sweet, we also love how this recipe wont leave you in a sugar coma. Enjoy and get back to soaking up that glorious sunshine!
- 2/3 cup cashews
- 3/4 cup shredded coconut
- 1/3 cup well packed dates, chopped
- 1 1/2 teaspoons water
- 1 2/3 cup diced and packed ataulfo mango
- 1/4 cup + 1 tablespoon lime juice
- 1 cup cashews
- 1/4 cup coconut sugar
- 2 1/2 tablespoons passionfruit powder
- 1/2 teaspoon pure vanilla extract
- 1/3 cup melted coconut oil
- 1/4 cup mashed avocado
- 1 1/2 tablespoons lime juice
- 2 tablespoons coconut cream powder
- 1 drop of stevia
- Up to 1/8 teaspoon spirulina
Grind the cashews, coconut, and dares in a food processor. Add the water and process briefly to combine. Press into the bottom of an 8×8″ pan.
Blend all but the coconut oil until completely smooth and creamy. Add the oil and blend to incorporate. Remove 1 1/2 cups of the filling and transfer it to a bowl.
Add all ingredients to the remaining filling in the blender, adding a bit of spirulina at a time to achieve the colour you desire.
Pour large blobs of HALF of the mango filling over the crust. Pour a few smaller blobs of the lime filling in between. Swirl the two together with a chopstick. Pour the remaining mango and lime fillings as blobs on top and swirl again with a chopstick. Chill in the freezer for 4-6 hours and then transfer to the fridge for 12 hours. Slice into bars.