SCRUMPTIOUS RAW MANGO AND TURMERIC CHEESECAKE YOU’LL WANT IN YOUR MOUTH NOW

This beauty of a cheesecake is full of plant-based, whole food goodness. It has no refined sugar, it’s gluten-free, and grain-free, too. Its creamy cashew-based cheesecake filling is sweetened with fresh mangoes and coconut nectar and it gets its gorgeous golden color from turmeric. This cheesecake would be a hit at any summer party, but who says you need a special occasion (or reason) to make a great dessert? SCRUMPTIOUS RAW MANGO AND TURMERIC CHEESECAKE [VEGAN, GLUTEN-FREE] SERVES 12-16 WHAT YOU’LL NEED: FOR THE BASE: 1 1/4 cups almonds 1/2 cup shredded coconut 3/4 cup dates Zest of 1 lemon 1/2 teaspoon vanilla powder 1/4 teaspoon sea salt 1 tablespoon coconut oil, melted FOR THE FILLING: 2 1/2 cups cashews, soaked 2 hours, drained and rinsed 1 cup coconut milk 3/4 cup coconut oil, melted Juice and flesh of 1/2 lemon 1/4 cup coconut nectar 2 tablespoons cacao butter, melted, or just use another 1/4 cup coconut oil 1 teaspoon vanilla extract 1/4 teaspoon sea salt 2 cups mango, fresh if possible, chopped 2 teaspoons turmeric