Still winter but looking forword to spring with this fresh, sweet but light raw cheesecake, which is so healthy and full of fruity flavours.

The Crust

• 200 g dried apricots
• 120 g salted macadamias
• ½ cup puffed quinoa
• 1 cup shredded coconut
• 1 tbsp macapowder
• ½ cup oats (gluten free if you are allergic)

Put everything but the quinoa in your mixer and mix really well. Than add the puffed quinoa and mix once again shortly.

Press the micture in youre cakepan and put in freezer while making the creme.

The creme:

• ¾ Cup soaked Cashews
• 1 can (400 ml) Coconutmilk but not all of the water but all of the cream (put in fridge so it is apart)
• ½ cup coconutsugarsyrup
• juice of one lime
• 300 g frozen oder fresh mango (I used frozen)

mix everything to a really creamy texture in your mixer and pour over the crust. Put the Pie back in freezer for at least 2 hours.

Enjoy!