Orange Mango Freezer Cake

1. Soak cashews (for the orange cream) in filtered water for 2 hours.

2. For the crust: Pit dates.

3. Place walnuts and dates in a food processor and pulse until you get a coarse mixture.

4. Pour into a lightly-oiled 9 inch springform pan and press down on the mixture to pack it evenly along the bottom of the pan.

5. For the orange cream: Drain and rinse cashews. Zest one but juice all of the oranges. Melt coconut oil.

6. Place drained cashews, 1 cup orange juice, coconut oil, and honey in the food processor and blend for several minutes until smooth and creamy.

7. Pour into the springform pan on top of the tart crust. Place into the refrigerator or freezer until set, about 2 hours.

8. For the mango layer: Dice mangoes. Combine the mango, honey and salt in a food processor and process until smooth.

9. Heat the 1/4 cup orange juice in a small bowl, add the packet of gelatin, and stir until the gelatin melts.

10. Add it to the mango mixture and continue to blend for another minute or two. Pour the mango mixture on top of the bottom two layers of cheesecake.

11. Cover with plastic wrap and freeze until firm (3-4 hours).

12. Allow the cake to defrost slightly before serving.