{"id":44726,"date":"2022-01-20T05:15:48","date_gmt":"2022-01-20T05:15:48","guid":{"rendered":"http:\/\/www.mango.org\/recipes\/bocaditos-veganos-de-cheesecake-de-mango-sin-hornear\/"},"modified":"2022-01-31T14:38:17","modified_gmt":"2022-01-31T14:38:17","slug":"bocaditos-veganos-de-cheesecake-de-mango-sin-hornear","status":"publish","type":"recipes","link":"https:\/\/www.mango.org\/es\/recipes\/bocaditos-veganos-de-cheesecake-de-mango-sin-hornear\/","title":{"rendered":"Bocaditos veganos de cheesecake de mango sin hornear"},"content":{"rendered":"

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Bocaditos veganos de cheesecake de mango sin hornear<\/h2>\n

\t\t<\/p>\n

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INGREDIENTS<\/h3>\n
\n

Crust<\/h4>\n
  • 1 cup almonds<\/li>\n
  • 1 cup pumpkin seeds<\/li>\n
  • 8 dates, soaked in water overnight<\/li>\n
  • 2 tbsp coconut oil<\/li>\n
  • ¼ cup granola<\/li>\n
  • ½ tsp cinnamon <\/li>\n
  • <\/li>\n

    Mango Filling<\/h4>\n
  • 1 fresh mango<\/li>\n
  • 1 cup soaked cashews<\/li>\n
  • 1 tsp vanilla extract<\/li>\n
  • 1 tbsp maple syrup<\/li>\n
  • 2 tbsp date water, from soaked dates<\/li>\n
  • 2 tbsp coconut oil<\/li>\n
  • 1 tbsp raw coconut butter<\/li>\n
  • ½ tsp cinnamon<\/li>\n<\/div>\n
    \n
    \"\"<\/div>\n

    <\/h3>\n
    To make crust, pulse all ingredients in a food processor and then press down mixture into a cupcake pan. Store crust mixture in the freezer for 20 minutes. To make mango filling, pulse all ingredients in food processor and then add to crust. Store in freezer for 30 minutes and enjoy!<\/div>\n<\/p>\n<\/div>\n
    \n\t\t\t<\/div>\n
    \n\t\t\t<\/div>\n
    \n\t\t\t<\/div>\n
    \n\t\t\t<\/div>\n
    \n\t\t\t<\/div>\n<\/div>\n

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