This creamy and healthy cheesecake is unbelievably delicious with chocolate, mango, and caramel fillings. Raw chef Patty hits it out of the park again!
Grind the walnuts and date sugar in a high speed blender. Pour mixture into a bowl.
Blend one cup of date sauce with one cup of sprouted sunflower seeds and 1 Tbsp. cinnamon
Go slowly. Turn off the blender every two minutes to give it a rest and stir the mixture, scrape the sides of the blender. When it all is very smooth and creamy, remove 1/3 of the mixture from the blender and place it in a bowl
Spread a thin layer of caramel filling on top of the chocolate cheesecake layer.
Clean the blender container and put the creamy mixture set aside earlier back into the blender. Add 2/3 of the mangos, 1/2 cup of lecithin, and one banana. Blend until smooth.
Spread the mango filling layer on top of the caramel layer.