Mango, Passion Fruit and Wild Berries Raw Cake
Who would say "no" to a light, creamy and airy dessert?!
This week's sweet treat offers a highly indulging and exotic combination of flavors.
It is the perfect dessert to impress your guests and make your loved ones happy.
Mango and passion fruit are the exotic flavors of this cake. The tartness of the wild berries and the passion fruit combines beautifully with the sweetness of the mango. As for the textures of the cake - perfectly silky and light.
This cake is made with wholesome ingredients, contains no white sugar, and is vegan and raw. You can treat yourselves to a healthy piece of it even at breakfast.
Ingredients
50 g oat flour
30 g almond flour
20 g coconut oil
25 g maple syrup
1 g vanilla powder
200 g wild berries (frozen or fresh)
a squeeze of lemon
200 ml coconut cream
40 ml maple syrup
1 tsp vanilla
50 g cashews (soaked in warm water for at least 4 hours)
200 ml coconut cream
1 mango
2 passion fruits
40 ml maple syrup
Step 1: Base
Add the flours, the coconut oil, the maple syrup, and the vanilla to a bowl or a food processor and mix until obtaining a sticky and well-distributed mixture.
Transfer to a rectangular container and press the mixture down to form the base, then refrigerate.
Step 2: Wild berries mousse
Start by making a homemade berry jam. Thaw the berries (if using frozen), add the lemon juice and bring them to the stove at low to medium heat. Let them simmer until thickened. Stir occasionally.
Using a mixer, whisk the coconut cream with the maple syrup and the vanilla until fluffy. Once cooled, fold the jam into the coconut cream using a spatula. Pour the mousse over the base and freeze for about 30 minutes or until set.
Step 3: Mango and passion fruit mousse
To a blender add the soaked cashews, coconut cream, mango, passion fruit juice, and maple syrup. Blend until silky smooth.
When the berry mousse is set, pour the mango mousse over that second layer and refrigerate.
Decorate with fresh fruit and enjoy.
