Mango cheesecake *raw*

Crust

1 cup almonds
1/4 cup pitted, packed dates
Pinch salt
1 teaspoon water

In a food processor grind the almonds.
Chop the dates and add to the almonds with the salt. Grind again into crumbs.
Add the water and zap again until the mixture turns into a moist dough that holds together when pressed.
Press into the bottom of a spring form pan, mini pans, or small silicone muffin cups.
Set aside.

Filling

2 cups chopped mango
1 cup cashews
3 tablespoons liquid sweetener
2 tablespoons lemon juice
4 drops vanilla stevia
3 tablespoons coconut oil
1 tablespoon melted cacao butter

Blend all but the coconut oil and butter until smooth and creamy in a blender.
Add the oil/butter and blend to incorporate.
Pour the filling over the crust.
Chill in the fridge or freezer until firm.