- To prepare the crust: Process the dates, nuts, and coconut flour in your food processor. Add the water as needed, until you have a sticky consistency. Transfer mixture to a cheesecake pan and leave in the freezer while you make the filling.
- To make the filling: Blend the cashews, melted coconut oil, maple syrup, nut milk and vanilla until you have a very creamy consistency. Add the ripe mango until creamy and smooth and slowly add the cooled cacao butter while blending.
- Spread over the crust and freeze for 24 hours. Once ready, leave outside the freezer for 5 minutes and remove from pan while frozen. Top cheesecake with your favorite fruits or any other topping you want. This holds really well if left in the refrigerator, but you can also put it back in the freezer if you won’t eat it too quickly.