It’s still cold outside but the body is demanding warmth, bright colors and juicy summer fruits.

Today we are cooking an amazingly beautiful, fragrant and, as always, healthy cake.

Since all the fruits are fresh, they completely retain the original amount of vitamins.

For example, kiwi contains fiber, vitamin E, K, potassium and 270% of the daily dose of vitamin C.

The mango fruit, in turn, is rich in vitamins E, A (for eye health), C, B, saturated with antioxidants and fiber, which helps fight cancer and contains only 105 calories in one cup!

As a result: a delicate cake with healthy properties.

Amazing!

Vitamins can and should be tasty, and today I will prove it to you. Ready? Set?

Let’s go cooking!

We will need: (1 large pie)

For the base

1 cup (250 ml.) of oats (raw foodists can replace it with coconut flakes)

1/2 cup of almonds

11-13 dates

1.5 tbsp. of coconut oil

1/2 tsp. of lemon juice

For cream with kiwi fruit

1/2 cup of cashews

2 kiwi fruit

1 tbsp. of coconut oil

2-3 tbsp. of agave or honey

5 tbsp. of coconut or any other milk

For the mango layer

1/2 cup of cashews

1 cup of mango

2-3 dates

1 tbsp. of coconut oil

Turmeric (just a pinch  for color (optional)

Grind the almonds and oats.

Add the dates.

Add oil and mix.

You should get a sticky dough. Cover our baking mold with it.

Soak the cashew for 2-3 hours, then drain the water. Combine 1/2 of the nuts with kiwi, oil, milk, and syrup.

Pour the result into the mold.

Mix everything for the mango layer and finish the cake.

Put it in the freezer until it freezes.

Done!

Decorate with fruits.

Bon appetit!