YIELD: 8-10 Servings
PREP: 5 mins
COOK: 10 mins
READY IN: 15 mins
- In a bleder, process the pecans and medjool dates until a 'dough' is formed. Press into a lined cake tin, and freeze for 10 minutes
- Remove the base, and top with the fresh blueberries. Set aside
- Blend the cashews, mangoes, orange juice, coconut oil and coconut sugar together. You may need to add a little water to help the mix blend.
Pour on top of the base and blueberries, and freeze for 3-4 hours. Top with passionfruit pulp and fresh berries