Mango No-Cheese Cake

Mango No Cheese Cake

gluten free, dairy free, egg free, peanut free, low in added sugar

To make the base:

In the food processor whizz til smooth:

1 1/2 cups raisins

1/12 cups cashews

1 tsp vanilla essence

1 tbsp cocoa butter

Line the base with tin foil or baking paper into a round spongeform tin.

Press the above mixture into the bottom

To make the topping:

In a bowl soak 2 cups of cashew nuts in 1 1/2 cups water for 2 – 4 hours

Use a double boiler (pot with water in with bowl over the top) to gently melt:

1 1/2 cups cocoa butter

1/2 cup coconut oil

In the food processor whizz until smooth:

Melted cocoa butter and oil

1 tin of coconut cream

2 tbsps dark sugar (or similiar)

1 tbsp lemon juice

the soaked cashews (drain off excess water)

In a pot put:

3 tbsps water mixed with 6 tsps of gelatine. mix well

Add 2 cups frozen mango

Heat well until boiling (about 5 minutes)

If you want a smoother texture whizz the mango so smooth

Pour the cashew mixture into the cake tin. Pour the mango mixture over the top.

You can have separate layers, swirl the mango through or mix them well – depending on how you like it!

Set in the fridge over night. Keeps in the fridge for 5 days. Keeps in the freezer for 3 months.