Mango & Coconut Yoghurt Raw Cake

Mango + Coconut = The taste of summer! This raw cake is a real winner, best made with fresh mango and garnished with flowers and lots of love.

Ingredients:

Base

• 1 cup of shredded coconut
• 1 cup sunflower seeds
• 1/3 cup poppy seeds
• Half teaspoon ground cinnamon
• Pinch of salt
• 7 dates, pitted and roughly chopped
• 2 tablespoons water

Filling

• 2 cups raw cashews or almonds
• Two tablespoons raw honey
• Half teaspoon vanilla paste
• Pinch of salt
• Half cup coconut oil, in liquid form
• 3 tablespoons water

Cream

• Two fresh mangos
• 4 – 6 tablespoons Raglan Coconut Yoghurt
• Half teaspoon vanilla paste
• Half tablespoon LSA
• Pinch of salt
• 1 tablespoon honey

Method:

Base

1. Blend all except dates and water in a blender or food processor.
2. Add dates and water and blend again till you have a nice and sticky mass.
3. Press mass into a spring-form. Once this is done, put the base in the fridge.

Filling

1. Blend all except coconut oil and water in a blender or food processor, add water and coconut oil and blend again until it’s all properly mixed.
2. Pour over the base and spread evenly.
3. Once done, chuck the whole thing into the freezer.

Cream

1. Pop it all in the blender, mix until it’s nice and creamy.
2. Spread evenly over your cake and put it in the freezer for a couple of hours to set.
3. Garnish with whatever catches your fancy and enjoy!