For the base:
200g Rude Health Sprouted Porridge Oats (these are gluten free)
6 medjool dates (pitted)
1 tbsp extra virgin coconut oil
1 tbsp raw manuka honey or pure maple syrup
For the filling:
250g raw cashews (soaked in cold water and a pinch of salt at least 3 hours)
1 tsp extra virgin coconut oil
3 tsp raw manuka honey
- To make the base, simply blend the oats, almonds, dates, honey and coconut oil together in a food processor until broken down and and a chunky paste is created. Press the base evenly into a 10″ springform cake tin.
- To make the filling, blend the mango, pineapple, soaked cashews, honey and coconut oil together in a food processor until you get a smooth cream. Pour over the base and smooth with a spatula.
- Put in the freezer for at least 2 hours, and transfer to the fridge for the last 15 minutes before serving to soften a little. Decorate how you like – we love using berries, dessicated coconut and if a special occasion, brightly coloured petals.