🥭🥥Mango Coconut Dream
This refreshing raw cake is the perfect balance of tropical flavors and wholesome ingredients. With a soft, nutty base, a rich coconut cashew layer, and a bright mango topping, every bite is creamy, fruity, and satisfying. Naturally sweetened with dates and made without refined sugar, gluten, or dairy, this no-bake treat is as nourishing as it is beautiful. Serve chilled for a cooling, sun-kissed dessert!
This refreshing raw cake is the perfect balance of tropical flavors and wholesome ingredients. With a soft, nutty base, a rich coconut cashew layer, and a bright mango topping, every bite is creamy, fruity, and satisfying. Naturally sweetened with dates and made without refined sugar, gluten, or dairy, this no-bake treat is as nourishing as it is beautiful. Serve chilled for a cooling, sun-kissed dessert!
- 170 g Oat Flour
- 7 Dates
- 40 g Desiccated Coconut
- 150 ml Water
- ½ TS Vanilla
- 300 g Cashew Nuts
- 1 slice Lemon
- 1 can Coconut Milk (400g)
- 1 TS Vanilla
- 7 Dates
- 250 g Frozen Mango
- 1 TS Date Paste (or 2 soft dates, blended)
- 🍪 Base Layer
- Prepare the Base
Blend all base ingredients until a sticky dough forms.
Press into a cake pan to create a firm crust.
- 🥥 Coconut Cream Layer
- Make the Coconut Layer
Blend all Coconut Cream ingredients until smooth.
- Spread the cream over the base layer.
- 🥭 Mango Topping
- Prepare the Mango Layer
Lightly simmer the Frozen Mango until soft.
Blend it with Date Paste until creamy.
Optional: Add a bit of Gelatin or Locust bean gum for a firmer finish.Spread the Mango mixture on top of the Coconut layer.
- Chill and Serve
Place the cake in the fridge for a few hours or in the freezer for faster setting.
Once set, garnish with Ground Almonds, slice, and enjoy chilled.
Spread the cream over the base layer.
