• **This recipe requires the raw cashews to be soaked overnight to make the creamiest texture that is most like a cheesecake!

  To soak your cashews: add 2 cups RAW (not roasted) cashews to a large bowl, cover your cashews with water to 1 inch above the cashews.

  Set your cashews on the counter or in the fridge to soak overnight (~12 hours).

For the almond crust:

• In a food processor, pulse the 1 cup almonds, 1 cup pitted dates, and ¼ cup coconut flakes until they resemble coarse crumbs.

  Divide the mixture evenly between 6 mini tart molds and press into the bottom.

  Set these aside while you prepare the filling.

For the mango cheesecake filling:

• In a bowl, add ½ cup pitted dates. Add warm water over the top of the dates. Allow them to soak 30 minutes.
• Drain the water from the soaked dates and the soaked cashews.

  Add them to the food processor along with the ¾ cup full fat coconut milk, ½ teaspoon sea salt, 1 cup mangoes, and 1 tablespoon passion fruit flakes.

  Puree completely in the blender until smooth and creamy. You may need to turn the food processor off and scrape down the sides once or twice.

  Pour your mango filling over the top of the prepared crusts, making sure to pour even amounts into each mold.

  Freeze your mango tarts at least 2 hours or overnight.

To serve your mango cheesecake tarts:

• Allow your tarts to stand at room temperature 15-30 minutes before serving depending on how warm your house is and how creamy you want it.

  Right out of the freezer it is a frozen dessert!

  The longer it stands at room temperature, the creamier it will be.

  Add fresh mango, coconut flakes, and more passion fruit flakes to serve!
• Healthy mango cheesecake tarts are best stored in an airtight container in the freezer and eaten within a month.