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  • Mini Tropical Cheesecake

MINI TROPICAL CHEESECAKE

This superfood dessert gives you the perfect excuse to indulge with a combination of Tropeaka Maca and Tropeaka Camu, along with healthy fats and protein from cashews, almonds and coconut oil!

time: 10 mins + setting timeserves: 1 small cheesecake (6-8 small slices)

INGREDIENTS

Base:

  • 1/3 cup almond meal
  • 2 tbsp finely shredded coconut
  • 1/8 tsp salt
  • 1 tbsp rice malt syrup
  • 1 tbsp coconut oil, melted

Filling:

  • 1 cup soaked cashews
  • 2 tbsp coconut oil
  • 1/4 cup diced frozen mango
  • 1/4 cup diced frozen pineapple
  • 1/4 cup maple syrup
  • 2 tbsp lemon juice
  • Zest of 1/2 lemon
  • 1 tsp Tropeaka Camu powder
  • 1 tsp Tropeaka Maca powder

METHOD

  1. Add all base ingredients into a bowl and mix well. Press into a lined/greased mini cake tin or mould and place into the freezer in the meantime.
  2. Add filling ingredients into a blender and blend until smooth and creamy. Pour onto base and return back to the freezer for a few hours until set or place in the fridge overnight. Decorate with your favourite toppings and serve.

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