Updated: Apr 23, 2019
Recipe for 23cm x 23cm square mold:
Crust: (Dry) 100g GF rolled oats 100g raw almonds 7 Tbsp. brown sugar 2 Tbsp. cocoa powder 1/4 tsp pink salt (Wet) 5 Tbsp. walnut oil
Filling: 200g raw cashews 200g fresh mangos 150 ml almond milk 6 Tbsp. melted raw cacao butter 5-6 Tbsp. maple syrup 3 Tbsp. lemon juice 1/2 tsp lemon zest 1/2 tsp vanilla paste Pinch of good salt Decoration: 10-15 small to medium sized mangos, cut in half 20 blueberries
1. Preheat oven to 170⁰C/340F. Place every dry ingredient for the crust in a food processor. Process well until it reaches the consistency of flour.
2. Add walnut oil into the food processor and process until it becomes like wet sand 3. Put a baking sheet on the mold and press the mixture into the bottom. Bake it for about 15-22 min or until baked through. After it has cooled down, put it in the freezer for 30 minutes to an hour. 4. Put every ingredient for the mango filling in a high-speed blender and blend well. Layer it over the crust and place mangos and blueberries on the top. Freeze it until set.
5. Take out the cake from the mold and cut with a warm knife.