Ingredients
Base:
2 dates
1/2 cup oats
1/4 cup nuts
1/4 cup shredded coconut,
1-2 tbsp water, pinch of himalayan salt.

Filling:
1 mango, 1 tbsp Natvia
juice from 1 lemon,
2/3 cup coconut cream,
1/2 cup pre-soaked cashews,
1 tbsp coconut oil,
1/2 tsp vanilla essence

Method
Base – pulse the ingredients until well mixed, add a little water as required to achieve a sticky batter.
Press into silicon muffin tins (6) and place in freezer.
Filling – blend the cashews and coconut cream until smooth and creamy, add the coconut oil, vanilla, mango, lemon juice and Natvia and pulse until smooth. If you like a sweet cake you may wish to add more Natvia. Pour into muffin moulds over base and return to freezer to set for a minimum of 4 hours. Remove from freezer and serve at room temperature!