1. Prepare the Pan:

• Line an 8×8 inch (20×20 cm) square baking pan with parchment paper, leaving some overhang on two opposite sides. This overhang will act as handles, making it easy to lift the bars out later. Lightly grease the bottom or spray with non-stick spray before adding the parchment paper to help it stick if needed.

2. Make the Crust:

• Add the almonds to the bowl of a food processor. Process until they are broken down into a coarse meal, resembling coarse sand. Be careful not to over-process into almond butter.
• Add the pitted Medjool dates, shredded coconut, melted coconut oil, vanilla extract, and pinch of salt to the food processor with the ground almonds.
• Process again until the mixture starts to clump together and sticks when pressed between your fingers. It should resemble wet sand. If the mixture seems too dry and isn’t sticking, add another softened date or a tiny splash (½ tsp) of water or melted coconut oil and process briefly again.
• Transfer the crust mixture to the prepared baking pan.
• Press the mixture down firmly and evenly across the bottom of the pan using the base of a flat glass, a measuring cup, or your fingers. Ensure it’s compact, especially around the edges. A solid base prevents crumbling later.
• Place the pan with the crust into the freezer to firm up while you prepare the filling (at least 15-20 minutes).

3. Prepare the Cashews:

• Ensure your cashews have been properly soaked (either overnight in cool water or for at least 1 hour in boiling water).
• Drain the soaking water completely and rinse the cashews thoroughly under cold running water. This removes any phytic acid residue and ensures a cleaner taste.

4. Make the Mango Cheesecake Filling:

• Place the drained and rinsed cashews into the container of a high-speed blender. A high-speed blender (like a Vitamix or Blendtec) is highly recommended for achieving the smoothest, creamiest texture without any graininess. If using a standard blender, you may need to blend for longer and scrape down the sides more frequently.
• Add the mango chunks, the thick white cream scooped from the top of the chilled can of full-fat coconut milk (discard the watery part or save for smoothies), maple syrup, melted coconut oil, freshly squeezed lemon juice, vanilla extract, optional turmeric powder (for color), and a pinch of salt to the blender with the cashews.
• Secure the lid and start blending on low speed, gradually increasing to high speed.
• Blend for 2-5 minutes, or until the mixture is completely smooth, creamy, and velvety. You should see no specks of cashew remaining. Stop the blender periodically to scrape down the sides with a spatula, ensuring everything is fully incorporated and evenly blended. Taste the filling and adjust sweetness (more maple syrup) or tang (more lemon juice) if desired, blending briefly again after any additions. The consistency should be thick but pourable.

5. Assemble the Bars:

• Remove the pan with the chilled crust from the freezer.
• Pour the mango cheesecake filling evenly over the prepared crust.
• Use a spatula to smooth the top of the filling, ensuring it reaches all corners.
• Gently tap the pan on the counter a few times to release any trapped air bubbles.

6. Chill to Set:

• Carefully cover the pan with plastic wrap or a lid (try not to let the wrap touch the surface of the filling).
• Place the pan in the freezer. Let the cheesecake bars chill and set completely. This typically takes at least 4-6 hours, but for the firmest texture and cleanest slices, chilling overnight (8+ hours) is highly recommended. The coconut oil needs sufficient time in the cold to solidify and set the filling.

7. Slice and Serve:

• Once the cheesecake is fully set and firm to the touch, remove the pan from the freezer.
• Let it sit at room temperature for about 5-10 minutes to slightly soften for easier slicing (longer if frozen solid for storage).
• Use the parchment paper overhangs to carefully lift the entire cheesecake slab out of the pan and onto a cutting board.
• For clean slices, use a large, sharp knife. Dip the knife blade in hot water and wipe it dry between each cut. This helps create smooth, neat edges.
• Cut the slab into desired bar sizes (e.g., 9 squares, 12 smaller rectangles, or 16 bite-sized squares).

8. Enjoy!

• Serve the Vegan Mango Cheesecake Bars immediately, or store them in the refrigerator until ready to serve. See “How to Serve” and “Additional Tips” for storage and garnish ideas.