Mango Cheesecake (Raw/Vegan)

Filling: 

3 c. cashews soaked 1-2 hours

1/2 c. lemon juice

1/2 c. agave

1/2 c. fresh (or frozen and thawed) mango

3/4 c. coconut oil, melted

1/2 c. water

1 t. vanilla extract

1/2 t. nutritional yeast

1/2 t. sea salt

1/4 vanilla bean, scraped

1 c. extra fresh mangos for topping


Crust:
1.5 c. mac nuts
1/2 t. sea salt
1/2 c. pitted dates
1/4 c. shredded coconut

Crust: To make crust, process the mac nuts into small pieces with salt in food processor. Slowly add dates and mix well. Cover the bottom of a 9 inch springform pan with shredded coconut. Press crust evenly on the bottom of the pan. Set aside.

Filling: blend all ingredients except mangos for topping in high-speed blender till very smooth. Pour  filling on top of crust in 9 inch springform pan.  Chill in freezer 1-2 hours or overnight and thaw approximately 2 hours before serving.. To serve, remove pie from tart or pie shell, remove plastic wrap, and top with remaining mangos for topping. Slice and serve immediately. Keep refrigerated until ready to serve. 

Recipe modified from Everyday Raw by Matthew Kenney and Ani's Raw Food Kitchen by Ani Phyo.