Shared Plates

Base:

1. In a food processor, place almonds, cashews, pistachios, coconut and dates. Pulse until nuts are broken down into 2mm pieces and mix is starting to look sticky.
   
2. Press mix firmly into the bottom of the lined tin. Chill in fridge while you make the filling.

 Filling:

1. Place tofu, lemon zest and juice, lime juice, vanilla, sugar and salt into a blender.
   
2. Blend until smooth and creamy, then gradually add the melted coconut oil and blend for another minute.

 Mango & Pineapple Topping:

1. Place mango puree, lime, pineapple and corn flour slurry into a saucepan. While mixing over a medium heat bring to the boil.
   
2. Chill then serve with slices of the cheese cake.