This cake is very easy to make and versatile too!
Use different cake pan sizes, or just make little cupcakes like in the photo – they will magically disappear before you know it 🙂
Base:
1 cup coconut flakes, ground if too coarse
10 dates, soaked and pitted
1 TS vanilla extract
1 pinch of salt
Filling:
1/2-1 cup irish moss, soaked for 8 hours
water
3 mangoes, peeled and pitted
1 lemon
1 passion fruit
3 TS coconut oil
3 TS lecithin
Decoration:
blue berries
Base:
Mix dates and coconut flakes in a food processor or high speed blender, then add vanilla and salt.
Press it into a cake base and chill in the fridge.
Filling:
Blend Irish moss with a little bit of water until creamy. Keep blending and add the mango, lemon and passionfruit, and finally the coconut oil and lecithin. Spread the filling on the base and decorate with blueberries.
Chill in the fridge for a few hours until of a more solid consistency (approximately 6 hours, like with gelatine or puddings) or put in the freezer and serve as a frozen delight (or defrost before serving).
