Ingredients

FLOOR:

160 g ground almonds

160 g dried apricots

80 g coconut flakes

splash of lime juice

FILLING:

1 glassLini's Bites Cashew Coconut Caramel Spread

130 g coconut cream

100 g coconut oil

40 g agave syrup

pinch of salt

pinch of vanilla

lime zest

TOPPINGS:

2 ripe mangos

100 ml of water

120 g agar agar

preparation

It is best to soak the cashews in water overnight.

Blend all the ingredients for the base in a blender until you get a compact mass. Form small energy balls for decoration later and press the rest into a baking dish lined with baking paper. Chill briefly.

Spread the jar of Lini's Bites Cashew Caramel Spread on the bottom, leaving about 1cm free to the edge. Place back in the fridge while you make the filling.

For the filling, drain the cashews and melt the coconut oil. Then mix all the ingredients in a blender until smooth. Tip: you can heat up some of the mixture if the blender is having difficulty.

Pour the cashew mixture onto the base and the Linis spread and place it in the freezer while you make the mango topping.

For the topping, puree the mangos, saving a few slices for decoration.

Boil the water with the agar agar and then mix with the mango, spread everything over the cake as a fruit glaze and chill until serving. The cake is ready when the mixture has set again and is sliceable.

Finally, decorate with mango slices, energy balls and coconut flakes.