Aloé Eats: Raw Matcha Mango Cheesecake Cups

If your sucker for cheesecake, but know that it just ain’t that good for you, then your going to loose your marbles over this NEXT LEVEL raw cheesecake by out beautiful friend Sam (From The Core Health // @THECOREHEALTH)!

This recipe could very easily become your new go-to dessert when you need to woo those taste buds. The best thing about it is its extremely easy to whip together and can be left in the fridge to be devoured over and over again (thats if theres any left after the first sitting!)

Introducing Sam from The Core Health’s very own Raw Matcha Mango Cheesecake Cups…

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Raw Matcha Mango Cheesecake Cups

Ingredients for your shopping list:

Cheesecake

1 cup of cashews soaked over night or up to 3-4 hours

1 cup mango

1 cup organic coconut milk

1/4 maple syrup

1 teaspoon coconut oil

1/2 tablespoon matcha green tea powder

1/4 cup fresh passion fruit pulp (around 4 full passionfruit)

Crumble

1 cup desiccated coconut

1/2 cup roughly chopped macadamias

1/2 cup buckinis or buckwheat grain

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Method:

  1. Combine cheesecake ingredients into a blender and blitz until you have a thick and creamy consistency

  2. Taste and sweeten to your liking

  3. Blitz on a medium speed for around 3-4 minutes, this ensures you get a rich decadent, mousse like texture

  4. To make the crumble simply combine all ingredients into a bowl.

  5. To assemble, using a fresh clean jar or glass, place a spoon of the passionfruit pulp, followed by a layer of the cheesecake, then the crumble!

  6. Repeat with the following left over mixture!

  7. Eat straight away or allow to set in the fridge for around half an hour for a thicker consistency!

  8. Enjoy!

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***BONUS RECIPE***

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Raw Chocolate Stars

Ingredients for your shopping list:

1/2 cup coconut oil

1/2 cup raw cacao powder

1/3 cup maple

1/4 cup desiccated coconut

1/4 cup buckinis or buckwheat grains

Method:

  1. Combine oil, powder and maple into a blender and blitz until you get a smooth and silky consistency

  2. Taste and sweeten to your liking

  3. Add in the coconut and buckwheat to the choc mix then stir with a spoon to combine

  4. Using a silicon chocolate mould, fill the holes with the chocolate mixture and allow to set in the freezer/ fridge until hard.

  5. Once set, you’re good to go!

  6. If you don’t eat them all in one go.. keep them in an air tight container in the fridge, for a healthy but naughty treat!

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