Measurements

• 1.5 cups Cashews
• 2 ripe Mangoes
• 1 cup Coconut Cream
• 1/4 cup Maple Syrup
• 2 tbsp Lemon Juice
• 1 tsp Vanilla Extract
• 1/4 cup Coconut Oil (melted)
• 1 cup Almond Flour
• 1 cup Dates
• 1/2 tsp Cardamom
• Pinch of Salt

Preparation Method

• Soak the cashews overnight in water.
• Drain and rinse before use.
• In a food processor, blend the dates and almond flour until a sticky dough forms.
• Press this mixture into the bottom of a springform pan to form the crust.
• In a blender, combine the soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, melted coconut oil, and a pinch of salt.
• Blend until smooth and creamy.
• Pour half of the cashew mixture over the crust and spread evenly.
• Add the chopped mangoes and cardamom to the remaining cashew mixture in the blender.
• Blend until smooth.
• Pour the mango mixture over the first cashew layer in the springform pan.
• Smooth the top with a spatula and refrigerate for at least 4 hours or until set.
• Once set, remove from the springform pan, slice, and serve chilled.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.