Base:

• Grind the coconut and dates in food processor until the coconut starts to release its oil – about 3 - 4 minutes – then add the pecans only pulsing briefly as they can easily turn into a nut butter.

• Remove and press flat into a round glass baking/pie dish of aprox 25cm / 9.8inch diameter and put into the freezer

Filling

• Combine the coconut cream and syrup in a small saucepan and heat till simmering

• Stir the agar agar powder into the water and then stir this mixture into the hot coconut cream mixture, bringing it to the boil for a minute and stirring all the time Add the drained cashews, the 2 cups of mango, salt, vanilla and lemon juice to a high powdered blender and pour in the warm coconut cream mixture from the saucepan

• Blend together till silky smooth

• Pour the mixture onto the frozen crumb base and refrigerate overnight or for at least 5 or 6 hours.

• Remove from refrigerator and top with chopped mango and passion fruit

• Slice with a warm knife

Variation: use a tablespoon of grated ginger in the crust for the cheesecake