Hello Beauties! I have been Away for the last few months down in our Caribbean Oasis in Culebra Puerto Rico. We are down here rebuilding, replanting and reconnecting to our Island, Community and the Animals of Culebra that suffered two Cat 5 Hurricanes, Irma & Maria. Between all of the tears, the laughter and the joy of seeing our island and our hOMe coming back to life, I haven’t had much time to get into the kitchen but I wanted to share a great Raw Tropical Pie recipe that I think you will love. More to come, in the meantime, FOLLOW me on Instagram to keep up with my Caribbean adventures. Chef Mark Shadle and I will be back before you know it with great things to be excited about in CT. The 2018 Gmonkey truck season is going to be off the hook and the launch of our 2018 cook book! Pray- tuned!
My IG:Detox Shiva, Ami Beach! Always remember “Love is the Only Prayer” and “Believing is like Breathing”.
If you can Believe it, you can Achieve it!
Te Amo and Big Love
Ami
Raw Mango and Passionfruit Cake
This raw Mango and Passionfruit Celebration Cake is like summer in your mouth. Vegan and refined sugar free. Fills a 9 inch cake tin. Please note the active prep time excludes the 2 hours soaking required for the cashews.
Ingredients
Base:
- 1¼ cups coconut flakes
- ¾ cup rolled oats almonds or cashews as a substitute
- 8 soft Medjool dates pitted (mine came to 133g)
- 2 tablespoons coconut oil liquefied
- Zest of 1 lime
- Pinch of coarse sea salt
Filling:
- 2½ cups cashews soaked in water for 2 hours then drained*
- ½ cup lime juice
- ¾ cup rice malt syrup or preferred liquid sweetener (start with half a cup – then add more to taste, this really depends on the sweetness of your fruit)
- 1½ cups fresh mango pack the cups super tightly or use heaped cups
- ¼ cup fresh passionfruit pulp
- ½ cup coconut oil liquefied
- 2 tablespoons cacao butter liquefied
- Pinch of coarse sea salt*The longer you soak the cashews the softer and easier they are to blend, 2 hours in the minimum, you can soak up to 8 hours.
Topping:
- Fresh mango papaya, passionfruit
Instructions
Base:
- 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 9 inch cake tin (spring-form) with baking paper, and press the base mixture evenly into the bottom. Set aside.
Filling:
- 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 – you will have to stop to scrape the edges as you go. Pour over the base once done.
- To make the topping, blend any leftover fruit (I added papaya to the mix and it was delicious) then use a spoon to dollop it over the surface of the cake. 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.
