Mango Coconut Macadamia Torte

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This seriously tropical torte is from Snog’s Healthy Treats Cookbook which is full of delicious guilt-free recipes. Although it is sugar-free the mango topping is beautifully sweet and the coconut and macadamia nut base adds a bit of crunch. It is made using coconut oil which is one of the healthiest oils available. It is classed as a ‘good’ fatty acid which means that your body metabolises it quickly rather than storing it as fat. Coconut also has the perfect balance of electrolytes, enzymes and vitamins to keep you healthy. It is also suitable for anyone on a gluten-free diet.

I can guarantee you, its like a little bite of island paradise.

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Here’s how (serves 8-10):

Torte Base:

  • 250g macadamia nuts
  • 100g dessicated coconut
  • 1/4 tsp salt
  • 16 soft pitted dates
  • 2 tsp vanilla extract

Mango Topping:

  • 325g chopped mango
  • 3 tbsp agave nectar
  • 2 tsp powdered soya
  • 3 tbsp coconut oil
  • raspberries for decoration

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Blend the macadamia nuts, coconut and salt together in a food processor. Add the dates, vanilla and 2 tbsp cold water until mixture becomes thick. Transfer into a cake tin and press to compact. Chill in the fridge for 20 minutes.

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For the mango topping, puree together the mango and agave nectar. Add the soya and coconut oil until smooth. Spread the mixture on top of the torte base and chill for 4 hours before serving. Before serving, decorate with raspberries.

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This torte will last up to 4 days in the fridge.

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