Mango Cheesecake

This recipe was created by the lovely and talented Heathy Pace, author of the eBook Just Desserts. It is a lovely dessert for a warm day, as the mango layer stays chilled or frozen. Perfect while imagining waves crashing at your feet!

Crust:
2 cups pecans
1/2 cup dates
Dash vanilla
Process the ingredients into a dough.
Press dough into the bottom of an 8" cheesecake pan.

Cheesecake layer:
2 cups cashews, ground finely*
1/4 cup raw honey
1/4 cup agave
Juice of 1 medium lemon
1/2 tsp pure vanilla extract

In high speed blender, mix all ingredients until smooth.
Spoon the mixture onto the nut crust.

Mango layer:
4 cups fresh or frozen and thawed mango, diced
2 dried pineapple rings, soaked 2-4 hours
1 small, really ripe banana
1 tbs coconut oil (optional)

Puree all ingredients until smooth in a food processor or blender. Pour over the cheesecake layer. Chill in the freezer to set.

*Grind the cashews in a high speed blender or food processor. This makes it easier to blend the ingredients together.

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