Raw Mango & Macadamia Cheesecake
Line a 20 cm square cake tin with a removable base with baking paper
Place all the ingredients in a food processor and blitz for 30 seconds to form a textured paste.
Tip the paste into the tin and press firmly and evenly into the base. Rest in the freezer.
Blitz the macadamias in a food processor to form a paste.
Add the remaining ingredients and blitz until smooth.
Pour the filling into the tin, then return to the freezer for 2 hours to firm up.
Blitz the macadamias in a food processor to form a paste. Add the remaining ingredients and blitz until smooth.
Pour over the filling and smooth out with a spatula. Freeze for 4 hours
Thaw the cake for 10 minutes, then use a hot knife to cut into 6 square pieces
Best-eaten semi-frozen. Before serving, top with grated lime zest and toasted coconut flakes.
Store the raw cake in an airtight container in the freezer for up to 2 weeks.
Serving Size 1