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Ingredients
- BASE
- 2 1/2 cups rolled oats
- 1/2 cup pitted dates
- 1/2 cup boiling water
- Middle
- 1 mango cubed
- 1 cup cashews
- 165 g tin light coconut cream
- 2 tbsp chia seeds
- Top
- 1/4 cup shredded coconut
Ingredients
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Instructions
- Soak Cashews for middle in boiling water for 15-20 minutes.
- Soak dates for base in ½ cup boiling water for 5 minutes.
- Place soaked dates including water into food processer, add oats and blitz on high until combined.
- Press base mixture down firmly in lined 20 x 30cm slice tray, place in freezer.
- Place cubed mango and coconut cream into a small pot and bring and simmer on low heat for 2 minutes, set aside to slightly cool.
- Add cooled mango and coconut cream into food processor with chia seeds.
- Drain soaking cashews and add drained cashews into food processor.
- Blitz on high until smooth paste forms.
- Pour mango mixture over base and sprinkle shredded coconut on top.
- Return to the freezer for 1 hour until firm enough to slice.
- Slice into 12 portions.
- Store in air tight container in refrigerator for up to 4 days or freezer for up to 3 months.
Recipe Notes
Makes 12 serves at 180 calories per serve