1teaspoonOrganic vanilla bean powderOr you can use vanilla essence
1/2teaspoonCeylon CinnamonI use Changing habits – see link in intro.
Top Layer
440gramsorganic cashewsSoaked at least 4 hrs. I soak overnight. Strained and rinsed well.
Coconut oil to grease cake tinIf using spring form tin
1 1/4cupsfreshly squeezed lime juice
3drops lemon essential oilOptional
1teaspoonOrganic vanilla bean powderor use vanilla essence
1Generous pinch of salt
1/3 cupLocal organic honey
2teaspoonslime zest
1cup Coconut oilsoftened
2ripemangoespeeled and seeded
Instructions
Base layer
In a food processor, place all ‘base’ ingredients and blitz until it starts to clump together a little. You can test whether it will stick together by picking out a small amount of the mix up and squishing it together in your hands. It usually takes a few minutes of blitzing.
Place base mix in to cake tin or lined dish and spread evenly. Press down firmly to make it nice and compact & place in fridge while you prepare the top layer.
Top Layer
In a food processor, place soaked and drained cashews, mango, lime juice, lemon essential oil, vanilla bean powder and salt and blitz for about an minute.
Add in all remaining base ingredients and blitz until smooth. This can take a few minutes. Taste to see if balance of lemon/honey is right for you. If not add more honey or lime juice to suit your tastebuds.
Pour Top Layer into cake tin and give a good few taps on the bench to remove any trapped air.
Place in freezer for a minimum of 2 1/2 hours. 3 is even better. Cut in to slices and enjoy.