Mango and pineapple mousse cake

Name: Mango and pineapple mousse cake
Total time: 120 min
Ingredients: Base; 1/2 cup dried coconut; 3/4 cup brazil nuts (or dried sprouted buckwheat for a nut-free base); 1 teaspoon lemon zest; 3/4 cup gluten-free oats; 3/4 cup pitted dates; 1/4 cup sultanas; 2 tablespoons melted coconut oil; Mango and pineapple mousse; 3 1/4 cup 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 teaspoon vanilla extract; 1 cup melted coconut oil; 3 tablespoons cacao butter, melted; fresh passionfruit pulp, to decorate; edible flowers, to decorate

www.nzwomansweeklyfood.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

View full recipe on www.nzwomansweeklyfood.co.nz

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.

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Ingredients

Base
1/2 cup dried coconut
3/4 cup brazil nuts (or dried sprouted buckwheat for a nut-free base)
1 teaspoon lemon zest
3/4 cup gluten-free oats
3/4 cup pitted dates
1/4 cup sultanas
2 tablespoons melted coconut oil
Mango and pineapple mousse
3 1/4 cup 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 teaspoon vanilla extract
1 cup melted coconut oil
3 tablespoons cacao butter, melted
fresh passionfruit pulp, to decorate
edible flowers, to decorate