Ingredients (makes 6” cake)
Base
1/2 cup pitted dates
1/2 cup GF rolled oats
2 tbsp organic coconut butter
2 tbsp organic coconut oil
1/2 tsp vanilla bean extract .
Mango coconut layer
1 1/2 cups ripe mango purée
1 canned full fat coconut milk
1/4 cup water
1/4 cup freshly squeezed lemon juice
1 tsp agar powder .
Mango jelly
1/2 cup ripe mango purée
1/3 cup water
2 tbsp freshly squeezed lemon juice
1/4 tsp agar powder .
Method
In a food processor, process base ingredients until well combined. Transfer mixture into a 6” pan, pressing firmly into the bottom Place pan to the fridge to set while preparing the Mango layer.
Place coconut milk in a saucepan and bring to a boil. Then add in agar and whisk until agar is completely dissolved. Whisk in mango purée, lemon juice, Let it simmer for 1 minute
At this point, taste and maple syrup as needed.
Strain through a fine meshed sieve into a bowl. Pour the Mango lemon mixture over the base.
Let it cool at room temperature for about 10 minutes before transferring the cake to the refrigerator to chill and set for at least 4 hours
Make the jelly,
Place water in a saucepan and bring to a boil. Then add in agar and whisk until agar is completely dissolved. Stirring constantly. Whisk in mango purée, lemon juice. Strain through a fine meshed sieve into a bowl.
Pour mixture into a spiral mold and place in fridge to set
Assemble,
Carefully remove jelly from mold and place it on the set mango coconut layer
