โ ๐๐ก๐๐ฅ๐๐๐๐๐ก๐ง๐ฆโ
Crust:โ
60g fresh dates, pittedโ
50g dessicated coconutโ
50g buckwheat groatsโ
50g walnutsโ
1tbsp coconut oil, meltedโ
1/2tsp saltโ
Mango layer:โ
400g mango chunksโ
300ml full fat coconut milkโ
60g maple syrupโ
1tbsp cornstarch, dissolved in 2 tbsp waterโ
1tsp agar-agar powderโ
100g thick, greek style plant yoghurtโ
Passionfruit layer:โ
4 passionfruitsโ
1tsp cornstarch, dissolved in 2tsp waterโ
๐ ๐๐ง๐๐ข๐
โ
Crust:โ
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.โ
Mango layer:โ
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.โ
Passionfruit layer:โ
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!โ
