Recipe originally featured on FoodToLove.co.nz
Light and full of bold tropical flavours, this soft mousse cake has a melt-in-the-mouth texture with a healthy, crunchy base
- 1/2 cup dried coconut
- 3/4 cup brazil nuts (or dried sprouted buckwheat for a nut-free base)
- 1 tsp lemon zest
- 3/4 cup gluten-free oats
- 3/4 cup pitted dates
- 1/4 cup sultanas
- 2 tbsp melted coconut oil
Mango and pineapple mousse
- 3 1/4 cups ripe mango, chopped, plus extra slices, to decorate
- 3/4 cup ripe pineapple, chopped
- 1/3 cup raw agave, raw honey or coconut nectar (or 1/2 cup, depending on sweetness of fruit)
- 1/2 cup lemon juice
- juice of 1 lime
- 1/2 tsp vanilla extract
- 1 cup melted coconut oil
- 3 tbsp cacao butter, melted
- fresh passionfruit pulp, to decorate
- edible flowers, to decorate
- To make the base, blend the coconut into flour in a food processor. Add the brazil nuts, lemon zest, oats and a pinch of salt and process into flour. Add the dates and sultanas and blend to a fine couscous-like consistency. Lastly add the coconut oil and pulse for 15 seconds.
- Line a cake tin with plastic wrap and firmly press the coconut base into the tin evenly. Put the base in the fridge while you prepare the mousse.
- In a high-speed blender, blend the mango, pineapple, agave, lemon juice, lime juice, a pinch of salt, and the vanilla until smooth. Lastly add the coconut oil and cacao butter and blend for 10-15 seconds (no more than 20 seconds or it will be over-processed).
- Pour the mousse on top of the base. Cover with plastic wrap and either put in the fridge overnight or in the freezer for 2-3 hours to set.
- The cake is best served straight from the fridge as it’s easier to cut (the mousse is quite soft; if you want something firmer, add more coconut oil and cacao butter to the recipe).
- Serve topped with extra slices of fresh mango, passionfruit pulp and a scattering of edible flowers. This cake will keep for 4-5 days in the fridge or for a few weeks in the freezer.