Tropical Coconut Mango Cake

Ingredients for 4 servings:

• 1 ½ cup(s) desiccated coconut
• 1 ½ cup(s) nuts (e.g. macadamia or hazelnuts)
• ½ cup(s) pitted dates
• ½ tsp salt
• 1 cup(s) mango(s), dried
• 3 cup(s) mango(s), fresh or peaches

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

flour-free, sugar-free, egg-free, dairy-free

Base: First, chop or grind the nuts as finely as possible in a food processor using the S-blade. Then, put the nuts and desiccated coconut together in a separate bowl. Then, chop the dates in the food processor until you have a homogeneous, sticky mixture. Add the date mixture, salt, and a little vanilla, if desired, to the nuts and desiccated coconut. Knead everything well with your hands; the mixture should stick together. If it’s still too dry, add a little more water. Then spread the mixture on a serving plate or cake stand and press it into a base with your hands (about 0.5cm high). Topping: Cut the dried mangoes into small pieces with scissors and let them soak in cold water for 10 minutes. Then, drain the water and place the dried mango pieces, along with the fresh mangoes, in a high-speed blender. Blend at high speed until a smooth pudding forms. Spread this pudding over the base and garnish with fresh fruit to taste. Voila! You can serve and enjoy the cake immediately or store it in the refrigerator (it will keep for about 3 days). The base alone will keep for over 2 weeks in the refrigerator.