No-Bake Mango Cheesecake Bites

Ideal for on-the-go snacking or as a delightful dessert for any occasion. They are just the right mix of sweet and creamy, super easy to whip up, they're a tasty treat for your taste buds and perfect for those hectic days!

🧡 Ingredients:

CRUST

- ¾ cup raw walnut halves
- 3 tbsp unsweetened shredded coconut
- 6 soft pitted Medjool dates
- ⅛ tsp fine sea salt
- 1 tsp coconut oil

MANGO CASHEW FILLING

- 1 packet of wild-grown mango purée (melted)
- ¾ cup raw cashews, soaked and drained
- 2 tbsp liquid sweetener of choice (maple syrup, agave nectar, vegan honey)
- ¼ cup oat milk
- 3 tbsp coconut oil
- 2 tbsp freshly squeezed lemon juice
- ½ cup wild-grown mango pureé (1 packet), melted
- ½ tsp ground turmeric

🧡 Method:

1. Blend walnuts, coconut, dates, salt, and coconut oil in a food processor until crumbly and easily holds together.

2. Line a muffin tin with 6 paper cups and press the walnut date mixture firmly into the bottoms of the cups.

3. In a blender, combine soaked cashews, maple syrup, oat milk, coconut oil, lemon juice, mango, and turmeric until ultra-smooth.

4. Pour the mango cashew filling over the crusts.

5. Freeze in the muffin pan until firm (at least two hours).

6. Soften for 5-10 minutes before serving if desired by taking them out of the freezer.

7. Store leftovers in an airtight container in the freezer.

Recipe inspired by @upbeet.kitchen

We would love to see your wild creations! Snap them and tag us on Instagram @growildacai