"Nutty, date packed base topped with a creamy cashew, coconut and mango layer! Sooooo delicious and super simple to make! Dairy, gluten and refined sugar free."
Raw Mango and Coconut Cake
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- Recipe Card
Prep time 45mins
Serves or Makes: 10
Recipe Card
ingredients
Base
- 1 1/2 cup rolled oats
- 1/2 cup buckwheat
- 2 tablespoons ground flax seeds
- 3 tablespoons cacao powder
- 1 cup pitted dates
- 3 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- 1 pinch salt
Method
Base
Step 1
Add all ingredients to a food processor and pulse to form a sticky dough. Press into a lined spring form and set aside.
ingredients
Layers
- 2 cups raw cashews
- 2 1/2 mangoes
- 1/3 cup maple syrup
- 1/3 cup coconut milk
- 1/3 cup coconut oil
- 1 cup coconut yogurt
Layers
Step 1
Rinse and drain cashews and transfer to a high-speed blender with chopped mangoes, maple syrup, coconut milk and coconut oil. Blend until smooth and pour over the base
Step 2
. Put it in the freezer for 2 hours. Take the cake out of the freezer and put the coconut yogurt on top to create a 3rd layer. Place it back in the freezer and let it set for another few hours or overnight.
Step 3
To serve, remove from the freezer and let it defrost for half an hour. Top with mango and cacao nibs. Enjoy!