MIXED BERRY and MANGO CAKES

• 2 1/4 cup almond meal + extra
• 1/2 cup desiccated coconut
• 1/4 cup coconut oil
• 4 capfuls of rose water
• 1/2 cup dried dates
• 1/2 cup cashews
• 4 tsp cinnamon
• 2 tsp nutmeg
• 1/2 cup maple syrup + extra
• 1 cup mixed berries
• 1 cup mango

1. In a cup, add the dates and some hot water, just to cover.
2. Let sit for 10 minutes to soften.
3. In a food processor, add the dates, cashews and a small drizzle of the date water.
4. Blitz until a smooth paste forms.
5. Add more water if needed.
6. Place mixture into a bowl.
7. Add the remaining ingredients.
8. Mix well.
9. Taste.
10. Add more maple syrup if needed.
11. Divide the mixture into 2 bowls.
12. In the same food processor, add the mangoes and some of the date water.
13. Blitz until smooth.
14. Pour into 1 bowl.
15. Mix well.
16. Place the mixed berries into the food processor add some date water.
17. Blitz until smoothe.
18. Pour into the other bowl.
19. Mix well.
20. Pour both cake mixtures into molds.
21. Place into the fridge for 4 hours or overnight is best.
22. Or put in freezer for 1 hour.
23. Note: the batter makes 6 mini cakes each, total 12.
24. Or instead of mini cakes.
25. Choose a flavour, mixed berries or mango, and add an extra cup to the batter before diving it and pour into a small spring form cake tin to make a big cake.

almond meal , coconut, coconut oil, water, dates, cashews, cinnamon, nutmeg, maple syrup , mixed berries, mango

Taken from cookpad.com/us/recipes/355525-mixed-berry-and-mango-cakes (may not work)