Base:
1.5 cups oats
1/3 cup almonds
10 pitted dates
Cup JT'S coconut essence coconut oil
3 tbsp maple syrup
Top:
400g soaked raw cashew kernels (in a bowl of water overnight)
300ml mango purée
1/3 cup shredded coconut
Handful Loving Earth dried white mulberries
1/3 cup JT's coconut essence coconut oil
Blend top and base (separately). Press base down firmly into cake tin. Top with the mango cashew cheeze mix and freeze overnight. Top with a bit more shredded coconut and mulberries to serve. Voila! Too easy!
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