Magic of the South Sea

For the base:
1 ¼ c dates
⅛ c coconut oil, melted
⅛ teaspoon vanilla powder
⅛ teaspoon salt
2 teaspoons lucuma
2 ¼ c nut flour
⅛ c almond milk

Method:
1. Process the dates in a food processor into a smooth paste.
2. Let the machine run and add coconut oil, vanilla, salt and lucuma.
3. Finally add nut flour and almond milk and process until you get a smooth dough.
4. Press the dough into the springform or at the bottom of the cake ring. 

For the Chocolate Mousse:
30 g Irish Moss, washed and soaked for about 5 h.
1 ½ c almond milk
1c almond milk
½ c dates
¼ c maple or coconut syrup
¾ c cacao powder
½ teaspoon vanilla powder
⅛ teaspoon salt

2 teaspoons sunflower lecithin
6 tablespoons coconut oil, melted

Method:
1. Blend Irish Moss with  1 ½ c almond milk until you get a smooth paste.
2. Add the remainig almond milk, dates, maple or coconut syrup, cacao powder, vanilla and salt and blend until smooth and creamy.
3. Lastly add sunflower lecithin and coconut oil and blend again until all the oil is well integrated.
4. Pour the chocolate mousse on top of the base in the form.
5. Put into the freezer or fridge to set.

For the Mango Cream:
1 ½ c cashews, soaked for about 1 h
2 c mango, cut small
¼ c almond milk
¼ c agave syrup or light coconut syrup
2 tablespoons lemon juice
⅛ teaspoon vanilla powder
⅛ teaspoon salt

1 ½ teaspoon sunflower lecithin  
½ c coconut oil, melted

1 mango, cut into slices

Method:
1. In a blender combine the first seven ingredients and blend until smooth and creamy.
2. Add sunflower lecithin, coconut oil and blend again until all the oil is well integrated.
3. Pour some of the mango cream on top of the hardened chocolate mousse, top with mango slices and add the rest of the mango cream.  
4. Put into the freezer or fridge to set.  

For the coconut cream:
1 c cashews, soaked for about  1 h
1 ½ c  coconut milk (made from a young coconut – just blend the water and the meat)
2 tablespoons agave syrup or light coconut syrup
⅛ teaspoon salt

⅛ teaspoon sunflower lecithin  
2/3 c coconut oil, melted 

Method:
1. In a blender, combine the first four ingredients and blend until smooth and creamy.
2. Add sunflower lecithin and coconut oil and blend again until the oil is well integrated.
3. Pour the coconut cream on top of the mango cream.
4. Let harden in the freezer for 2 h, then overnight in the fridge.
5. Decorate with mango mousse, coconut cream, chocolate rounds and fruits to your liking.