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food

MANGO PINEAPPLE

Ingredients

  • For the cake base:
  • 1/2 cup walnuts
  • 1/2 cup unsweetened, shredded coconut
  • 6 soft dates, pitted
  • 1 tablespoon coconut oil, softened
  • Pinch of sea salt
  • For the smoothie filling:
  • 2 cups mango
  • 1/2 cup pineapple, chopped
  • 1/2 cup coconut butter
  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 2 teaspoons turmeric
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • For the decoration topping:
  • Frozen mango shapes
  • Edible marigold and nasturtium flowers

Steps

  1. Make the base:
  2. In a food processor, add walnuts and blend until coarsely ground. Add remaining ingredients for the cake base and pulse until the mixture comes together. Press into a cake tin, and set aside in the refrigerator.
  3. Make the filling:
  4. In a blender, add all smoothie ingredients and blend into a smooth puree. Pour ingredients over the crust and freeze until set, about 2 1/2 hours. Garnish and serve!