by Kevin Coria (inspired by Matthew Kenney)
Top and bottom layers (Mango/Coconut): 3 cups of Cashews, soaked 4 cups of chopped mango (fresh or frozen) 1 cup of young coconut meat 1/2 cup of or Yacon Syrup 1/3 cup of lime juice 1 Tbsp of vanilla powder pinch of Himalayan Pink Salt 1 cup of coconut oil, melted
Crust: Blend nuts and palm sugar in a food processor until fine, then stir in remaining ingredients. Press crust into 9-inch springform pan. Place into freezer for 10 minutes to set.
Top layer: Blend all ingredients in a high powered blender until smooth. Add half to pan on top of crust and return to freezer for 10 minutes or until firm.
Middle layer: Blend as above and add to pan on top of first layer. Set in freezer.
Bottom layer: Add remaining part of mango/coconut filling to the top. Set in freezer for 10 minutes.
Garnish with fresh mangoes, blackberries or sprinkled Maqui Berry powder. Cover and leave in fridge until ready to serve.