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Crust:â
60g fresh dates, pittedâ
50g dessicated coconutâ
50g buckwheat groatsâ
50g walnutsâ
1tbsp coconut oil, meltedâ
1/2tsp saltâ
Mango layer:â
400g mango chunksâ
300ml full fat coconut milkâ
60g maple syrupâ
1tbsp cornstarch, dissolved in 2 tbsp waterâ
1tsp agar-agar powderâ
100g thick, greek style plant yoghurtâ
Passionfruit layer:â
4 passionfruitsâ
1tsp cornstarch, dissolved in 2tsp waterâ
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Crust:â
Line the bottom of a 18cm cake tin with baking paper.
Add all ingredients for the crust to a food processor and process until combined.
Firmly press the mixture onto the bottom of the lined cake tin. Refrigerate.â
Mango layer:â
Add mango chunks, coconut milk, sweetener and dissolved cornstarch to a blender and blend until smooth.
Pour the mixture over in a saucepan and cook for 2-3mins, whisking continuously.
Add agar-agar powder and bring mixture to a boil, then turn off the heat.
Add yoghurt and whisk until smooth.
Let cool off a bit before you pour the mixture over the crust. Refrigerate for 4+ hours.â
Passionfruit layer:â
Add passionfruit pulp and dissolved cornstarch to a small saucepan.
Cook for about 1 minute to thicken, whisking continuously. When your cake is set, top your cake with chilled passionfruit pulp and serve!â
