ingredients
- 100g walnuts
- 70g pumpkin seeds
- 6 Medjoul dates
- 1 tbsp melted coconut oil
- 1 tbsp Sweet Freedom FRUIT SYRUP
- 200g soaked cashews
- 4 tbsp lemon juice
- 2 tbsp Matcha
- 3 tbsp Sweet Freedom FRUIT SYRUP
- melted coconut oil
- 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:
- First soak 400g cashew nuts overnight. These are for the fillings.
- Whizz all base ingredients in a food processor until finely chopped and press into a lined cake tin.
Matcha layer:
- Blend everything in a high speed blender until smooth.
Mango layer:
- Blend everything in a high speed blender until smooth.
- Pour half of the mango filling on top of the base.
- 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.
- Freeze until firm (optional to refrigerate but it is easier to get out of the tin when frozen).
- Remove from the tin at least 30 minutes before serving.
- Decorate with fresh mango, pumpkin seeds and gypsophilia.
Enjoy!
Thank you Mairi @gingervegan for a delicious recipe.
