Happy New Year everyone! I hope you all celebrated in style and are looking forward to the new year as much as I am! I’m looking forward to lots of travel and adventure and new opportunities. And of course lots of good food and new cooking experiences!
This cake is a new experience for me and it definitely won’t be the last time I make it! It’s unbelievable how delicious it is! The only downside is the cost of the ingredients, but it’s so rich that you only need a tiny amount, so you could get about 20 serves from one cake. I’ll definitely be doing some deliveries!
I think my favourite part would have to be the base, the tiny pinch of salt really makes a difference and helps to balance the rich creaminess of the filling. The mango gives a nice fresh element and the blueberries add some tartness. It would also be yummy with some fresh lime squeezed over just before serving. You will need a good food processor to ensure the filling is nice and creamy.
I think next time I make this I will try using a different combination of fruit and nuts, maybe raspberry and macadamia?
2 cups raw almonds
2 cups dates
3/4 cup dried coconut
1/2 tsp vanilla extract
pinch of salt
3 cups soaked raw cashews (soak in water for at least 1hr, drain and rinse)
1 cup coconut oil
3/4 cup coconut cream
2 ripe mangos chopped + 2 mango sliced for decoration
1 cup coconut sugar
1 tsp vanilla extract
1tsp lemon myrtle
1tsp ground cardamom
In a food processor, mix all the ingredients for the base until it comes together in a sort of dough. If it seems too dry and crumbly, add a few more dates.
Press the dough evenly into the base of a lined spring form pan. Place in the fridge to set.
Meanwhile combine all the filling ingredients in a food processor and blend until very smooth and creamy.
Pour the filling into the pan,over the base. Smooth the top and place in the fridge to set. Overnight is best.
Before serving, arrange mango slices on top of cake and top with fresh berries if you like. Enjoy!