Raw Vegan Mango Cheesecake Bánh Phô Mai Xoài ( Thuần Chay, No Bake)

INGREDIENTS Crust 1, 3 cup raw almond 1, 3 cup shredded coconut 1, 3 cup raisins 1 tbsp coconut oil Filling 1 cup raw cashews 1 cup ripped mango 2, 3 cup coconut milk 12 tbsp coconut oil 1, 4 cup palm sugar 1, 2 teaspoon turmeric powder Topping Ripped mango Food Processor, Blender and 6 inch springform pan INSTRUCTIONS 1. Soak raw cashews overnight or at least 8 hours. Drain the cashew. 2. Prepare your food processor. Add almond, pulse until you have a fine meal. Add shredded coconut, do the same. Then add raisins coconut oil. Pulse until you have a fine and sticky mix. 3. Press the mix evenly on the pan 4. Put into Blender: soaked cashews, mango, coconut milk, coconut oil, palm sugar, turmeric powder then blend at high speed until smooth. 5. Pour cheesecake filling on top of the crust. Let it settle then set the cheesecake in the freezer for 6 hours or overnight. 6. Cut fresh mango into thin slices then put on top of cheesecake. Serve immediately or sit in freezer for extra 1 h