Mango has long been my absolute favourite fruit, ever since I was little. It seemed such a luxury to me back then and so exotic, and the same goes for passionfruit. I used to have little fruit salads on a Friday night when my grandparents came round for dinner, and my all time fave was mango chopped up with passion fruit seeds on top. If I really hit the jackpot it was served in a chocolate bowl. How totally 90s right.

So I figured what better way to use The Coconut Collab mango and passion fruit yog than in a cheesecake served in a chocolate cup! These are just the most delicious dessert, with the most incredible combination of flavours, and all the good stuff too! I hope you love them as much as I do!

For the base

• 1 cup medjool dates
• 1/2 cup cashew butter
• 1/4 cup cacao powder
• 1/4 cup cacao nibs
• 1 tbsp coconut oil
• Pinch of Himalayan salt

For the filling

• 1/2 cup cashews, soaked in warm water for 2 hours
• 1/2 cup The Coconut Collaborative Mango & Passionfruit yogurt
• 2 tbsp pure Maple syrup
• 1 tbsp coconut oil
• Cacao nibs, 1 bar of raw chocolate & fresh mango, to decorate

To make the base, just pop the ingredients in a food processor and blend until you have a smooth and sticky mixture. Using a silicone muffin mould (or cake cases) form this into mini tart shapes and pop them in the freezer to harden a little while you make the filling

For the filling, place the ingredients in a high speed blender or food processor and whizz until smooth. Spoon this into your cheesecake cups and place in the freezer for around 4 hours (or longer) to set. Decorate with cacao nibs, raw chocolate or fresh mango and remove from the freezer one hour before eating, or eat from frozen to enjoy them like an ice cream!

Love, Mrs H xx