It sure needs some time but it definitely will be worth it in the end – promise! 😉
- 50g oats
- 60g ground walnuts
- 1/4 cup or 8 dates
- pinch of salt
- 1/4 cup coconut oil
- 1 cup cashews
- 150ml full fat coconut milk
- 180g mango (~ 1 mango)
- 1/2 cup blueberries (or any other kind of berries)
- 2 tbsp agave syrup
- 1/0 tsp turmeric
- 2 pinches of vanilla
How it’s done
Make sure you’ve let your cashews soak (2 hours in hot water or overnight in cold water) before you get started.
Grease and flour a small baking tin. Blend the oats, dates (in case your blender isn’t that powerful soak them beforehand), walnuts and salt. Add in the coconut oil and blend some more. Continue with firmly pressing the mixture into the baking tin. Once that’s down let the base sit in the fridge.
Now it’s time for the filling: Start it off with draining the soaked cashews. Then combine all the ingredients except for the blueberries in your blender and mix until you get a smooth consistency. When you’re satisfied give it a try – depending on the ripeness of the mango you might want to add in some more agave syrup. Then add the blueberries and incorporate them with a cooking spoon.
Evenly spread the filling on top of the base. You need to freeze the cake for a couple of hours as otherwise cutting might become a bit tricky. We tried to get the filling hardened by only storing it in the fridge but after 12 hours of waiting we had to give in as the consistency did not change a bit. So be sure to use the freezer in order to safe time and nerves 😉 – 2 to 3 hours should be enough. Once the filling has hardened you can easily cut the cake in pieces. Let the cake soften again before serving.
We would love to see your creations. Just post them on Instagram with #thevitalsisterscreations