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Raw mango cake Auto translated

Name: Raw mango cake
Prep time: 20 min
Yield: 6
Ingredients: 1 Prise Salt; 50 g Coconut flour; 50 g Oatmeal; 4 tbsp. Coconut oil; 200 ml Coconutmilch; 75 g Cashew kernels; 2 tbsp. Coconut blossom sugar; 0 as necessary Water; 50 g Coconut blossom sugar; 2 Tsp. Coconut oil; 65 g Mango

Easy 12 February 2018

Preparation time

20 min

Tropical mango is one of the favorites among non-indigenous fruits. With this recipe you can enjoy the delicious taste of mango together.

Ingredients for

1 Prise	Salt
50 g	Coconut flour
50 g	Oatmeal
4 tbsp.	Coconut oil
200 ml	Coconutmilch
75 g	Cashew kernels
2 tbsp.	Coconut blossom sugar
0 as necessary	Water
50 g	Coconut blossom sugar
2 Tsp.	Coconut oil
65 g	Mango

Step 1/8
For the dough, finely grind coconut flour and rolled oats in a blender.
Step 2/8
Add a pinch of salt, coconut blossom sugar, coconut oil, coconut milk and a little water and mix all ingredients thoroughly until a homogeneous dough.
Step 3/8
Pour the dough into a baking pan. Attention: the consistency is rather dry, so press the mass well into the mold.
Step 4/8
Chill the base.
Step 5/8
For the cream, blend cashews, dried mango, coconut milk, coconut blossom sugar, coconut oil and salt well in a blender.
Step 6/8
Spread the cream over the base.
Step 7/8
Top with coconut chips and dried mango.
Step 8/8
Chill the mango cake again in the refrigerator before serving.