Mini No-Bake Mango and Turmeric Cheesecakes made with Truvia Low-Kilojoule Spoonable Jar Sweetener

Ingredients

BASE

• 50g Desiccated coconut

• 125g Raisins

• 1 Tbsp Vanilla extract

• 1 Tbsp Coconut oil

• 150g Almonds

FILLING

• 300g Cashews (soaked for 1-2 hours and then drained)

• 150g Coconut milk

• 1⁄4 tsp Turmeric

• 400g Mango chunks (fresh or frozen)

• 1 Orange (juice and zest)

• 2 tsp Vanilla extract

• 100g Coconut oil

• 75g Cacao butter

• 1 Tbsp Truvia Low-Kilojoule Spoonable Jar Sweetener

• Slices of fresh mango to decorate

Directions

BASE

• 1.  

  Grease a 12 hole muffin tin (with removable bottoms). Place the almonds into a food processor and pulse until roughly chopped. Add the remaining base ingredient’s and process until the mixture starts to come together.

• 2.  

  Evenly press the base mixture into the muffin holes and chill in the freezer.

FILLING

• 3.  

  Combine the cashews, mango, coconut oil, turmeric, orange juice and zest, Truvia Low-Kilojoule Spoonable Jar Sweetener and vanilla extract. Add the remaining ingredients and blend until smooth.

• 4.  

  Remove the muffin tin from the freezer and spoon in the mixture. Smooth the tops.

• 5.  

  Place the tin muffin tin back into the freezer to firm up for 2-3 hours, after which place in the fridge for an hour before serving.

• 6.  

  Decorate with sliced mango, store in the fridge.