From Lisa, Vegan ACT Member

Base ingredients:

  • 250 g raw almonds
  • 1 cups dates
  • 1 tablespoon coconut oil
  • 1 tablespoon agave syrup


  • Grind almonds, dates and coconut oil until smooth then place into a spring top cake tin. Smooth with a spatula especially around the rim.
  • Refrigerate until the mango mix is ready.

Filling ingredients:

  • 150 g raw cashews
  • 270 g coconut cream
  • 1 tablespoon agave syrup
  • 100 g glace ginger
  • 500 g mango
  • 2 tablespoons coconut oil
  • 1 tablespoon ground flaxseed
  • Juice of one lemon


  • Put cashews, coconut cream, agave, half of the ginger, mango, coconut oil, flaxseed and lemon juice into food processor.
  • When all mixed together, spread over the base. Cut remaining ginger into small pieces and sprinkle on top of cake.
  • Put into the freezer until firm.