Raw cake with pineapple, mango, orange and coconut

Sounds good, doesn't it? It is! You can adjust the sweetness after your own taste.

RECIPE

Crust:
12-13 fresh dates, without the stones
4 dl almonds, soaked for at least two hours
1 dl water (use the water from the dates)
1,5 tsp pure vanilla
Dash of salt

Blend it all in a food processor and put it in a cake pan, bottom covered with wax paper. Put the pan in the fridge.

Mango filling:
1 big, fresh mango
3 dl raw cashews, soaked for at least 2 hours
1,5 dl water
4 tbsp coconut oil
4 tbsp shredded coconut
1 tbsp Agave syrup
1 tsp pure vanilla

Blend all the ingredients together in the food processor and pour it over the crust in the cake pan. Put the whole cake in the freezer while you prepare the topping.

Topping:
1/2 fresh pineapple
The juice and some pulp from 1 big orange
1,5 tsp Fiber Husk (psyllium)
5 tbsp Agavesyrup
Some shredded coconut for decorating the cake

Blend it all together in the food processor until it's smooth. Pour it over the cake and sprinkle some chredded coconut over it.

Put the cake in the freezer again and let it stand there for 4-5 hours or overnight. Let it sit on the counter for 30 minutes before serving.