Ingredients
- 2 cups of almonds
- 3tbsp of coconut oil
- 3tbsp of shredded fresh coconut (blueskies)
- 3tbsp of coconut nectar
- ⅛ tsp of himalayan pink salt
For the filling:
- 2 cups of raw cashews
- 1 cup of zucchini (chopped)
- ¼ cup of coconut oil (melted)
- ½ cup organic coconut nectar
- ½ tsp of vanilla powder
- ⅛ tsp of himalayan pink salt
- 2-3 tbsp of water (optional)
Topping:
- 2 cups of sweet mango chunks (blueskies)
- 2 tbsp agar agar
Method:
- Using a food processor blend the almonds into a fine meal.
- Add the remaining ingredients (excluding the water) to the almond meal and continue to pulse until left with a dough.
- Line the bottom of a baking tin with greaseproof paper and press almond meal down firmly.
- Set aside and put the tin in the freezer 30 minutes.
- Meanwhile, pulse the cashew nuts into a fine meal on high speed.
- Slowly add the chopped zucchini, vanilla, coconut nectar, coconut oil and pink salt to the food processor. Process until a creamy consistency is formed.
- Remove the baking tin from the freezer and pour the filling onto the base. Allow the filling to set in the freezer for an hour so the top layer spreads evenly and doesn’t sink into the filling.
- Puree the mango chunks into a smooth consistency and add in the agar agar powder – mix thoroughly
- Take the baking tin out of the freezer and spread the mango puree on top of the filling
