Sea Buckthorn-Mango Mini Cakes

LOOV Sea Buckthorn Mango cake

Sea Buckthorn-Mango Mini Cakes

  Amount: 4 bigger cakes or 8 smaller   Crust layer:
  • 3/4 cups (80g) almonds
  • 1/2 cups (50g) sunflower seeds
  • 6 dates
  • 2 Tbsp peanut butter
  • 4 Tbsp melted coconut oil
  • 1 tsp cacao powder
  • 1/2 tsp cinnamon powder
  • pinch on salt
  Sea Buckthorn - Mango layer:
  • 1 cup (250g) coconut cream
  • 1 cup (250g) mango puree
  • 2 Tbsp agave syrup
  • 2 Tsp turmeric powder
  • 2 Tbsp LOOV Organic Sea Buckthorn Powder
  • 3 gelatin sheets or 2tsp agar-agar powder
  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. Enjoy!