• Cook time: 30mins
  • Serves: 8
  • Difficulty: Medium


Bottom layer

  • 85 g soft fresh dates
  • 1 tbsp coconut oil
  • 2 tbsp water
  • ⅔ cup toasted rolled oats
  • ¾ tsp cinnamon
  • ⅓ tsp cardamom
  • ⅕ tsp vanilla powder
  • ⅕ tsp salt

Top Layer

  • ¾ cup + 1 tbsp raw cashew nuts, soaked overnight
  • 1 cup chopped mango
  • zest from 1 organic lemon
  • 7 tbsp lemon juice (about 2 lemons)
  • 2 ½ tbsp agave syrup
  • ⅕ tsp vanilla powder
  • Pinch of salt


1. Prep by soaking cashews overnight in water.

2. 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.

3. Discard the cashew soaking water. In a 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.

4. 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 berries.

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