Reader recipe: Raw mango and passionfruit summer celebration cake

Name: Reader recipe: Raw mango and passionfruit summer celebration cake
Ingredients: ¾ cup Rolled oats, or almonds or cashews; 1 ¼ cups Coconut flakes; 1 Lime, zest of; 1 pinch Sea salt flakes; 8 Medjool dates, soft, mine came to about 133g; 2 Tbsp Coconut oil, liquefied; 2 ½ cups Cashew nuts, soaked in water for 2 hours then drained; ½ cup Fresh lime juice; ½ cup Rice malt syrup, or preferred liquid sweetener; 1 ½ cups Mangoes, pack cups super tightly (Main); ¼ cup Passionfruit pulp (Main); ½ cup Coconut oil, liquefied; 2 Tbsp Cacao butter, liquefied; 1 pinch Sea salt flakes; 1 serving Mango; 1 serving Papaya; 1 serving Passionfruit

Lauren Glucina

Bite

Lauren Glucina is one of two runners-up in our special occasion dessert reader recipe competition.

Judges Ray McVinnie and Jo Elwin say: "We're thrilled Lauren entered and made us aware of her website ascensionkitchen.com where she shares nourishing plant-based wholefood recipes. Lauren is a trained raw foods chef and educator, and current student of Natural Medicine and her recipes are well thought-out and very good. Check out the website. You will also find her on facebook.com/ascensionkitchen. Lauren supplied her own beautifully shot image, which we have used here."

Base

¾ cup	Rolled oats, or almonds or cashews
1 ¼ cups	Coconut flakes
1	Lime, zest of
1 pinch	Sea salt flakes
8	Medjool dates, soft, mine came to about 133g
2 Tbsp	Coconut oil, liquefied

Filling

2 ½ cups	Cashew nuts, soaked in water for 2 hours then drained
½ cup	Fresh lime juice
½ cup	Rice malt syrup, or preferred liquid sweetener
1 ½ cups	Mangoes, pack cups super tightly (Main)
¼ cup	Passionfruit pulp (Main)
½ cup	Coconut oil, liquefied
2 Tbsp	Cacao butter, liquefied
1 pinch	Sea salt flakes

Topping

1 serving	Mango
1 serving	Papaya
1 serving	Passionfruit

Directions

Blitz the coconut flakes, oats, lime zest and sea salt in a food processor till crumbly, then add the dates one by one as the motor is running, followed by the coconut oil. Pulse till the dates have blended in and the mixture holds its shape when pressed together.
Line the base of a 22cm springform cake tin with baking paper, and press the base mixture evenly into the bottom. Set aside.
In a large, high powered blender, blend the drained cashews with the lime juice and rice malt.
Add all other ingredients and blend till smooth – scraping the edges as you go. Pour over the base.
To make the topping, blend any leftover fruit then use a spoon to dollop it over the surface of the cake. (I added papaya to the mix and it was delicious.) Bang the cake on a hard surface to flatten out and set in the freezer. Let thaw a little before serving to bring out the taste.