2010

serves 8

90 minutes

ingredients

base layer:

  • 100g walnuts
  • 70g pumpkin seeds
  • 6 Medjoul dates
  • 1 tbsp melted coconut oil
  • 1 tbsp Sweet Freedom Fruit Syrup

matcha layer:

  • 200g soaked cashews
  • 4 tbsp lemon juice
  • 2 tbsp Matcha
  • 3 tbsp Sweet Freedom Fruit Syrup
  • melted coconut oil

mango layer:

  • 1 mango
  • remaining soaked cashew nuts
  • 6 tbsp melted coconut oil
  • 4 tbsp Sweet Freedom Fruit Syrup
  • 2 tbsp lemon juice

make

You will need a shallow tin measuring 20cm (8") in diameter.

Base layer:

  1. First soak 400g cashew nuts overnight. These are for the fillings.
  2. Whizz all base ingredients in a food processor until finely chopped and press into a lined cake tin. 

Matcha layer:

  1. Blend everything in a high speed blender until smooth. 

Mango layer:

  1. Blend everything in a high speed blender until smooth. 
  2. Pour half of the mango filling on top of the base. 
  3. Put into the freezer for 1 hour to set, then pour on the matcha filling and smooth the top. Freeze again and finally add the remaining mango filling and smooth the top. 
  4. Freeze until firm (optional to refrigerate  but it is easier to get out of the tin when frozen).
  5. Remove from the tin at least 30 minutes before serving. 
  6. Decorate with fresh mango, pumpkin seeds and gypsophilia.

Enjoy!

Thank you Mairi @gingervegan for a delicious recipe. 

 

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