Looking for a refreshing and healthy dessert recipe that will satisfy your sweet tooth without the guilt? Look no further than these delicious mango cheesecake cups with coconut snaps! Made with wholesome ingredients like fresh mangoes, cashews, and coconut, this recipe is both indulgent and nourishing.
Peel the mango, remove the flesh and discard the seed.
Place all the ingredients for the mango cream cheese: mango, cashew nut butter, tofutti cream cheese, maple syrup and salt into a blender and puree until fully blended.
Place in fridge to chill until needed.
Preheat the oven to 175°C.
To make the coconut snaps cookie dough, combine the dry ingredients: oat flour, tapioca flour, desiccated coconut, baking soda and coconut sugar into a medium bowl.
Add melted coconut oil and maple syrup and stir until a dough is formed. You may need to get your hands in there and knead a little.
Divide the dough into 9 parts.
Roll each piece into a 2 inch sized ball and flatten in between the palm of our hands into a 0.5cm thick cookie.
Gently place the flattened cookie onto a baking paper lined cookie sheet. Continue with remaining dough.
Bake for 15 minutes. Remove from the oven and let the cookies sit on the baking sheet for 10 minutes. Transfer the coconut snaps to a wire rack to cool completely.
Roughly crumble 6-7 coconut snaps and place into the bottom of 6 glass serving cups.
Spoon out the chilled mango cream cheese equally into the 6 cups containing coconut snap crumbs.
Top with extra crumbled coconut snaps and serve. Best enjoyed chilled.
6 servings
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