In a food processor or high speed blender, blend all the ingredients until it binds together.
Using a silicone cupcake/muffin tray, distribute the mixture evenly across all of them and press down evenly into the bottom of the base. (I used 2 larger ramekins rather then the smaller cupcake size)
Place in the fridge while you make the rest.
Drain the soaked cashews
In a food processor or high speed blender, combine all filling ingredients until smooth and thick.
Pour on top of each base leaving about 1 cm for the mango on top. Even out the mixture on top.
Place the mango, coconut oil and passionfruit in a blender and blend until pureed.
Pour over the filling mixture and even it out with the back of a knife or flat spatula.
Place in the freezer for at least 2-3 hours until the mango topping is hard enough to seperate from the mould. If you need to, slide a knife around the edges to seperate from the sides. Pop them out and garnish as desired.
Store in the freezer, but allow to soften before serving at room temperature.
Moroccan Spiced Vegetables with Cashews & Black Rice
Gluten Free Ginger Bread Cookies
Tofu & Green Pea Paste
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