This mango cheesecake (a raw cheesecake) has a coconut center, macadamia crust and mango topping. It's tropical, delicious and gluten-free, vegan and paleo.
Ingredients For Raw Coconut Macadamia Mango Cheesecake Recipe
1.5 cup Raw macadamia nuts
0.75 cup Raw Pecans
0.75 cup Shredded coconut, divided
10 Medjool dates, pitted
0.25 teaspoon Sea salt
3.5 cup Raw cashews, soaked overnight
1.25 cup Water
0.75 cup Raw honey, or maple for vegan
0.5 cup Coconut oil
0.5 cup Shredded coconut
0.5 cup Lemon juice
1 Vanilla bean, scraped
1 Mango, peeled and sliced
1 teaspoon Raw honey or maple
1 teaspoon Lemon juice
0.25 cup Raw macadamia nuts
2 tablespoon Shredded coconut
Nutrition value
1043
calories per serving
90 g Fat21 g Protein45 g Carbs11 g FiberOther
Current Totals
90 g Fat
21 g Protein
45 g Carbs
11 g Fiber
MacroNutrients
Carbs
45 g
Protein
21 g
Fiber
11 g
Fats
Fat
90 g
Vitamins & Minerals
Calcium
352 mg
Iron
22 mg
Vitamin A
2 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
11 mg
Vitamin B6
0 mg
Vitamin B9
44 mcg
Vitamin B12
0 mcg
Vitamin C
8 mg
Vitamin E
2 mg
Copper
2 mcg
Magnesium
320 mg
Manganese
3 mg
Phosphorus
659 mg
Selenium
23 mcg
Zinc
5 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment