PREP 10 Min
COOK 10 min


  • ¾ cup macadamia nuts
  • ½ cup pistachio nuts
  • ½ cup shredded coconut
  • 6 dates (soaked in warm water for 30 minutes)
  • 1 tsp coconut oil
  • 2 cups cashew nuts (soaked in water for 6-8 hours)
  • ¾ cup coconut oil
  • ¼ cup rice malt syrup
  • ¼ cup maple syrup
  • 1 tsp vanilla bean paste
  • ½ cup coconut milk
  • 2½ cups fresh or frozen mango (defrosted)
  • 100g dried mango, finely chopped

* Makes about 16 small cakes or 9 inch round cake.


Step 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!

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