This raw Mango and Passionfruit Celebration Cake is like summer in your mouth. Vegan and refined sugar free. Fills a 9 inch cake tin. Please note the active prep time excludes the 2 hours soaking required for the cashews.
2½cupscashewssoaked in water for 2 hours then drained*
½cuplime juice
¾cuprice malt syrupor preferred liquid sweetener (start with half a cup - then add more to taste, this really depends on the sweetness of your fruit)
1½cupsfresh mangopack the cups super tightly or use heaped cups
¼cupfresh passionfruit pulp
½cupcoconut oilliquefied
2tablespoonscacao butterliquefied
Pinchof coarse sea salt*The longer you soak the cashewsthe softer and easier they are to blend, 2 hours in the minimum, you can soak up to 8 hours.
Topping:
Fresh mangopapaya, passionfruit
Instructions
Base:
Blitz the coconut flakes, oats, lime zest and sea salt in a food processor till crumbly, then add the dates one by one as the motor is running, followed by the coconut oil. Pulse till the dates have blended in and the mixture holds its shape when pressed together.
Line the base of a 9 inch cake tin (spring-form) with baking paper, and press the base mixture evenly into the bottom. Set aside.
Filling:
In a large, high powered blender, blend the drained cashews with the lime juice and rice malt.
Add all other ingredients and blend till smooth – you will have to stop to scrape the edges as you go. Pour over the base once done.
To make the topping, blend any leftover fruit (I added papaya to the mix and it was delicious) then use a spoon to dollop it over the surface of the cake. Bang the cake on a hard surface to flatten out and set in the freezer. Let thaw a little before serving to bring out the taste.