- 150 grams almonds
- 100 grams medjool dates
- 30 grams Coconut Shredded
- 20 grams coconut oil
- 1/4 teaspoon sea salt.
- 190 grams Cashews
- 75 grams coconut oil
- 110 grams Raw Honey
- 2 Lemons juiced
- 1 teaspoon Vanilla Bean Paste
- 320 grams frozen mango, roughly chopped
Add almond, dates, coconut, coconut oil and salt then turbo x 5 or until desired consistency is reached.
Press mixture firmly into a greased (coconut oil) springform pan, using the back of a spoon.
Place in freezer while preparing filling.
Mill cashews in a dry bowl for 10 sec on speed 10.
Add coconut oil and honey (if necessary melt for 1 min, 50 deg on speed 2).
Add the rest of ingredients except mango into bowl and blend for 30 sec on speed 10.
Pour out about 2/3 of the mixture onto the crust and smooth with a spatula.
Add mango to the remaining mixture and blend for 20 sec on speed 10 or until smooth.
Pour onto the first layer and place in freezer for at least 3 hours.
Remove from freezer 15 mins before cutting.
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Adapted from Raw Cashew Dreamcake in www.mynewroots.org
Nuts and fruit can be altered to your liking.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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