Mango Cashew Raw Cake

This recipe is the epitome of Summer time! Sweet, cool mango is so delicious on a hot day.  The perfect celebration cake or a treat on a Sunday afternoon after hours in the pool. Enjoy with edible flowers and a glass of bubbles!

INGREDIENTS FOR THE BASE:

• 1 cup raw almonds
• 1/2 cup dates, pitted and chopped
• 1 Tbsp cacao nibs
• 1 tsp cashew butter
• 1/4 tsp vanilla extract
• Pinch of salt

INGREDIENTS FOR THE FILLING:

• 1 cup cashews, soaked for 6h
• Flesh of 1 mango (2 cups)
• 4 dates, pitted and chopped
• 1/2 tsp lemon juice
• 1 Tbsp maple syrup
• 1/4 tsp vanilla extract
• 3 Tbsp coconut oil, melted
• Pinch of salt

DIRECTIONS

• In a food processor, process the nuts and the chopped dates together until broken down & combined.
• Add the cacao nibs, cashew butter, vanilla extract, and salt and process a few times until combined.
• Line a 8″ square mold with parchment paper and press the dough evenly. Place into the freezer for 30 min until it firms up.
• To prepare the cream filling, rinse the cashews and drain them well.
• Blend all ingredients together (except coconut oil) in a high-speed blender until you reach a nice and smooth consistency.
• Stream in melted coconut oil and blend until incorporated.
• Pour the filling over the crust and freeze till set (at least 3 hours)
• Remove from freezer approx. 1h before serving, cut into slices, and enjoy!