The entire cheesecake will need to freeze for several hours or overnight in order for it to fully set. Keep the cheesecake in the freezer at all times until serving. Keep in mind because the topping is made from pureed fruit, it may destablise at room temperature – Eat immediately when serving.
Author: Charlene
Ingredients:
For the base
2 cups of almonds
3tbsp of coconut oil
3tbsp of shredded coconut
3tbsp of coconut nectar
⅛ tsp of himalayan pink salt
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For the filling
2 cups of raw cashews
1 cup of zucchini (chopped)
¼ cup of coconut oil (melted)
½ cup organic coconut nectar
½ tsp of vanilla powder
⅛ tsp of himalayan pink salt
2-3 tbsp of water (optional)
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topping
2 cups of sweet mango chunks
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