Two creamy tropical layers of mango and passion fruit with a lemon twist over a delicious, crumbly base – what more could you ask for from a cake?
Raw, vegan, gluten free and cane sugar free, it’s a real crowd pleaser!
To make the crust, place all ingredients into a food processor and blend until the nuts are blitzed and the mixture come together. Place the mixture into a 20cm spring form pan and press down with your fingers. Place in the freezer to set while you make the filling.
Except for the passion fruit and mango, add all the filling ingredients into a food processor and blitz on high until smooth. This may take up to 10 mins depending on the power of your processor.
Place half of the mixture into a bowl and set aside. Add the passion fruit to the mixture still in the processor and blitz for a couple of minutes until smooth. Pour this passion fruit mixture over the base and pop back in the freezer to set while you make the mango layer.
Put the second half of the filling back into the food processor with the mango flesh and blitz until well combined. Pour the mango filling over the passionfruit filling and place back into the freezer to set for a final time.
Remove cake 15 mins prior to serving to soften slightly. Serve topped with passionfruit seeds.
Notes: This cake is not overly sweet - feel free to add a little extra sweetener if you like. To make it fructose free, replace the dates with 2 tbsps of Rice Malt Syrup (or enough for the mix to come together) and replace the Maple Syrup in the filling with Rice Malt Syrup.
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