This dish contains the following allergens: Tree Nuts
Cooking mode
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For the base
1 tbsp
agave syrup
1 tbsp
coconut oil
300g
rolled oats
2 tbsp
desiccated coconut
For the filling
1
small mango
3 tbsp
agave
200ml
canned coconut oil
Zest of 1
lemon
3 tbsp
coconut oil
3 tbsp
cashew butter
For the base
1 tbsp
agave syrup
1 tbsp
coconut oil
10.5oz
rolled oats
2 tbsp
desiccated coconut
For the filling
1
small mango
3 tbsp
agave
7fl. oz
canned coconut oil
Zest of 1
lemon
3 tbsp
coconut oil
3 tbsp
cashew butter
Utensils
Freezer
Step 1
Begin by making the cheesecake base and add the rolled oats into your Ninja Kitchen food processor and blitz to form a flour. Add in the coconut oil, coconut and agave syrup, then blend until well combined.
Step 2
Press the mixture into a lightly greased muffin tray- (this will make around 5 cheesecakes), then pop these into the freezer.
Step 3
For the filling, combine the ingredients in your Ninja Kitchen blender and blitz until smooth and creamy. Pour the filling over the cheesecake bases and leave these to set up in the freezer for 4 hours minimum, or overnight.
Step 4
I love to decorate these with some freeze-dried berry powder and melted blueberries, but of course, you can add whatever you desire!
Begin by making the cheesecake base and add the rolled oats into your Ninja Kitchen food processor and blitz to form a flour. Add in the coconut oil, coconut and agave syrup, then blend until well combined.
For the base
1 tbsp
agave syrup
1 tbsp
coconut oil
300g
rolled oats
2 tbsp
desiccated coconut
For the filling
1
small mango
3 tbsp
agave
200ml
canned coconut oil
Zest of 1
lemon
3 tbsp
coconut oil
3 tbsp
cashew butter
For the base
1 tbsp
agave syrup
1 tbsp
coconut oil
10.5oz
rolled oats
2 tbsp
desiccated coconut
For the filling
1
small mango
3 tbsp
agave
7fl. oz
canned coconut oil
Zest of 1
lemon
3 tbsp
coconut oil
3 tbsp
cashew butter
Step 2 of 4
Press the mixture into a lightly greased muffin tray- (this will make around 5 cheesecakes), then pop these into the freezer.
For the base
1 tbsp
agave syrup
1 tbsp
coconut oil
300g
rolled oats
2 tbsp
desiccated coconut
For the filling
1
small mango
3 tbsp
agave
200ml
canned coconut oil
Zest of 1
lemon
3 tbsp
coconut oil
3 tbsp
cashew butter
For the base
1 tbsp
agave syrup
1 tbsp
coconut oil
10.5oz
rolled oats
2 tbsp
desiccated coconut
For the filling
1
small mango
3 tbsp
agave
7fl. oz
canned coconut oil
Zest of 1
lemon
3 tbsp
coconut oil
3 tbsp
cashew butter
Step 3 of 4
For the filling, combine the ingredients in your Ninja Kitchen blender and blitz until smooth and creamy. Pour the filling over the cheesecake bases and leave these to set up in the freezer for 4 hours minimum, or overnight.
For the base
1 tbsp
agave syrup
1 tbsp
coconut oil
300g
rolled oats
2 tbsp
desiccated coconut
For the filling
1
small mango
3 tbsp
agave
200ml
canned coconut oil
Zest of 1
lemon
3 tbsp
coconut oil
3 tbsp
cashew butter
For the base
1 tbsp
agave syrup
1 tbsp
coconut oil
10.5oz
rolled oats
2 tbsp
desiccated coconut
For the filling
1
small mango
3 tbsp
agave
7fl. oz
canned coconut oil
Zest of 1
lemon
3 tbsp
coconut oil
3 tbsp
cashew butter
Step 4 of 4
I love to decorate these with some freeze-dried berry powder and melted blueberries, but of course, you can add whatever you desire!
