Brazil nuts
180 g
Medjool dates (pitted)
285 g
Cocoa powder
3 Tbsp
Coconut oil (melted)
2 Tbsp
Cashew nuts
170 g
Banana (ripe)
2 pieces
Coconut butter
70 g
Honey
60 g
Coconut oil (melted)
60 g
Lemon (juice and grater)
1⁄2 piece
Vanilla powder
1⁄2 tsp
Cashew nuts
170 g
Strawberries
180 g
Coconut butter
75 g
Honey
60 g
Coconut oil (melted)
120 g
Vanilla powder
1⁄2 tsp
Cashew nuts
170 g
Mango
200 g
Coconut butter
75 g
Honey
60 g
Coconut oil (melted)
60 g
Lemon (the juice)
1⁄2 piece
Vanilla powder
1⁄2 tsp
Difficulty
Normal
Prep time
5 hr 20 min
1
Make the base by grinding all the ingredients in a food processor until a sticky mass forms. Divide the mass over the bottom of a springform tin and press firmly.
2
Now make the banana layer by finely grinding all ingredients in a food processor or blender.
3
Pour this onto the cake base and put the cake in the freezer for half an hour.
4
Make the strawberry layer by grinding all ingredients in a food processor or blender.
5
Pour this layer on the banana layer and put the cake in the freezer again for half an hour.
6
Cut the mango into cubes.
7
Finally make the mango layer by finely grinding all ingredients in a food processor or blender.
8
Pour this layer on the strawberry layer and put the cake in the fridge for another 4 hours to become more firm.
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.
Allergens
Nuts, Fruit, Citrus, Chocolate
Diet
Paleo, Vegetarian, Sirtfood
Course
Snack
Cooking equipment
Food processor
1318 Recipes
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