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Ingredients
Calculate CostFor the base:
Brazil nuts
180 g
Medjool dates (pitted)
285 g
Cocoa powder
3 Tbsp
Coconut oil (melted)
2 Tbsp
For the banana layer:
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
For the strawberry layer:
Cashew nuts
170 g
Strawberries
180 g
Coconut butter
75 g
Honey
60 g
Coconut oil (melted)
120 g
Vanilla powder
1⁄2 tsp
For the mango layer:
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
Instructions
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.
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Details
Allergens
Nuts, Fruit, Citrus, Chocolate
Diet
Paleo, Vegetarian, Sirtfood
Course
Snack
Cooking equipment
Food processor
Contributor
Marinka Bil
1318 Recipes
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