Stpe 1

Using a high speed blender, combine cashews, coconut oil, rice malt syrup, maple syrup, vanilla bean paste, coconut milk and mango on a low setting. Once combined, slowly increase the speed to keep the mixture moving – if it becomes too thick, add a splash of water or coconut milk and continue pulsing until the highest speed can be reached.

Step 2

Let the mixture combine on the highest setting for at least 10 seconds to ensure a creamy consistency. Once done, stir in the chopped dried mango.

Step 3

Using either small or large silicon moulds, pour mixture into moulds leaving ½cm off the top and tamp down (press lightly) to create consistency between each cake. Place in the freezer for a few hours until firm.

Step 4

For the base, combine the macadamia and pistachio nuts in a blender until a textured crumb forms. Please note, it is not necessary to make fine crumbs as the variation in size adds texture to the final cake.

Step 5

Add dates, shredded coconut and coconut oil and pulse until combined. Spread mixture evenly over firm cakes and pop back into the freezer until set.

Step 6

Once set, pop out of the moulds and allow to defrost in the fridge. Serve and savour this deliciously healthy, guilt-free cake!