Raw Mango and Turmeric Cheesecake
[Vegan, Gluten-Free]

To Make the Base:

1. Blend almonds and shredded coconut in a food processor until well chopped, but still with some chunky texture.
2. Add dates, one by one, while the motor is still running. Then, add remaining base ingredients and blend until well combined.
3. Pour the mixture into an 8-inch cake tin lined with baking paper. Press the mixture down with a spatula until firm and flat. Place in the freezer to firm.

To Make the Filling:

1. Blend all the filling ingredients, except mango and turmeric, in a food processor or blender until completely smooth, scraping down the inside of the food processor a few times to remove lumps. The mixture should be completely smooth, like a thick cream.
2. Pour half of the mixture into a bowl and set aside, then add mango and turmeric into remaining half and blend until well combined.
3. Remove base from freezer and, using 1/4 of the plain cream mixture, dollop generous spoonfuls on top of the base.
4. Repeat this with dollops of 1/4 of the mango mixture, then continue layering in this way until both mixtures have been used up.
5. Using a chopstick, swirl figure-eight patterns through the mixture to create a swirling effect between the two creams. Don’t over-swirl, or you will end up with a completely light orange cheesecake.
6. Place in the freezer overnight and then in the morning remove from the tin and place in the refrigerator. Let sit for about 30 minutes before slicing. You can also slice the cake and return to the freezer in individual slices to remove from the freezer as you need.