60g fresh dates, pitted
50g dessicated coconut
50g buckwheat groats
1tbsp coconut oil, melted
400g mango chunks
300ml full fat coconut milk
60g maple syrup
1tbsp cornstarch, dissolved in 2 tbsp water
1tsp agar-agar powder
100g thick, greek style plant yoghurt
1tsp cornstarch, dissolved in 2tsp water
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.
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.
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!