Place almonds and sunflower seeds into a food processor or high-speed blender and pulse a few times until they have broken down into a coarse texture. Add the rest of the ingredients and blend until the mixture comes together. Divide the mix evenly into 4 small cake forms or 8 cupcake holes. Set aside.
Put the gelatine sheets into cold water for about 5 minutes. Blend coconut cream, mango puree. Add agave syrup, turmeric powder, and sea buckthorn powder. Mix until smooth.
Squeeze out the water from gelatine and add a little bit of hot water and mix. You can see how the gelatine dissolves. Add a little bit of mango mix when the water is still hot and mix. Add the gelatin mix into mango coconut mix and spoon the mixture onto the crust layers evenly. Place into a refrigerator until the top feels firm.
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Nutritious sea buckthorn powder is a good source of vegan omega 3, it is also rich in beta carotene and high in fiber. This powder is the next best thing to fresh organic sea buckthorn – it tastes and smells like fresh berries, refreshingly sour and energizing.