2 dl / 3/4 cup + 1 tbsp raw cashew nuts, soaked overnight
2,5 dl / 1 cup chopped mango
zest from 1 organic lemon
1 dl / 7 tbsp lemon juice (about 2 juicy lemons)
2 1/2 tbsp agave syrup
1/5 tsp vanilla powder
pinch of salt
Prep by soaking cashews overnight in water.
In a food processor, mix the pitted dates with coconut oil and water to a smooth paste. Add the (lightly toasted) oats and spices and mix quickly again until combined. You want a slightly textured batter that comes together to a ball. Press into a small spring pan so it covers the bottom.
Discard the cashew soaking water. In a powerful (!) blender, mix cashews with mango and the rest of the ingredients, to a velvety smooth consistency. Add a splash of water if your blender has trouble making the mixture completely smooth.
Pour the mixture on top of the bottom layer. Place in the freezer for at least 4-6 hours. Take it out 15-20 min before serving. Decorate with lemon slices and/or inca berries.