Ingredients

Crust:⠀⠀⠀
• 1 cup Baru Baron's baru seeds⠀⠀⠀
• 7-10 pitted dates⠀⠀⠀ ⠀⠀⠀

Filling:⠀⠀⠀
• 1.5 cups soaked cashews⠀⠀⠀
• 1.5 cups frozen mango chunks⠀⠀⠀
• 1 cup full-fat coconut milk (the creamy part)⠀⠀⠀
• 1/4 cup water⠀⠀⠀
• Juice of 1 lemon⠀⠀⠀
• Pinch of sea salt⠀⠀⠀
• 2 tbsp. honey (optional)⠀⠀⠀ ⠀⠀⠀

Instructions

Crust
1. Add baru seeds to food processor and blend until the seeds start to break up.
2. Add the dates and continue to blend. You might need to add a little bit of water as it gets quite sticky!
3. Blend until the dates + seeds are mixed together. You might see some chunks of the baru seeds but that’s ok if you like a bit of a crunch! ⠀⠀⠀ ⠀⠀⠀
4. Line muffin tin with muffin liners and press baru seed mixture into each liner to form a crust.
5. Cover and freeze while you make the filling.⠀⠀

Filling:
1. Blend all ingredients together. You might need to scrape the sides down.⠀⠀⠀ ⠀⠀⠀
2. Pour on top of baru seed crust, cover and freeze for at least 2-3 hours. You’ll know when they are ready when they are hard.
3. Enjoy! ⠀⠀⠀⠀ ⠀⠀⠀

https://barubaron.ca/2018/08/06/mini-mango-vegan-cheesecake/