The Yogabar Cheesecake

 Other Recipe:

Yogabar Smoothie

Yogabar Oatmeal

• 3 or 4 Yogabars
• 1 cup of cacao nibs
• Some coconut oil

Filling:

• 3 cups of soaked cashews (3 cups measured before you soak them)
• Half a cup of coconut cream and solids
• Half a cup of raw honey
• The juice of 6 lemons or limes, strained
• 2 ripe mangoes (one for the filling and another to top)
• Half a teaspoon of sea salt
• 1 teaspoon of pure vanilla extract

Directions

Crust:

• Chop a few Yoga bars
• Using a food processor or blender or your very capable hands (most effective), create a crumbly mix
• Add in one cupful of cacao nibs and then blend until the nibs are fine and the mixture’s a rich, chocolaty colour
• Pour in a little coconut oil and mix with a spoon before pressing the mix down into an even base in your cheesecake pan

Filling:

• Put all ingredients in a blender and blend until super-creamy.
• Pour half the mix onto the crust
• Then chop the mango and layer it on top
• Pour on the rest of the filling, and then cover and freeze overnight.
  To serve, pull it out of the freezer and allow it to defrost for about five minutes
• Top with more sliced fruit and a sprinkling of cacao nibs and serve