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Mango & passion fruit slices
30 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 507
  • Fat about 17g
  • Carbohydrates about 77g
  • Protein about 7g
This is needed
This is needed for 5 piece
Cake mixture
  • 60 g coconut flakes
  • 200 g spelt flour
  • 2 tsp baking powder
  • 1 organic lemon, use grated zest
  • 1 tbsp cornflour
  • 4 passion fruit, pulp scooped out
  • 3 dl mango puree
  • 1 tsp bourbon vanilla powder
  • 150 ml agave syrup
  • 2 tbsp coconut oil, melted
Glaze
  • 60 g icing sugar
  • 1 pinch bourbon vanilla powder
  • 2 tbsp coconut milk yoghurt
  • 1 tbsp almond drink
Prepare and decorate
  • 3 tbsp coconut milk yoghurt
  • 1 passion fruit, pulp scooped out
  • 2 tsp coconut flakes or coconut chips
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And that's how it's done
And that's how it's done
Cake mixture
In a bowl, mix the flour, coconut flakes, baking powder, cornflour and lemon zest. Combine the passion fruit flesh, mango puree, agave syrup, coconut oil and vanilla, add to the dry ingredients and mix well to form a smooth sponge mix. Transfer the sponge mix to a brownie tin (approx. 10 x 20 cm). Bake for approx. 30 mins. in the centre of an oven preheated to 170°C. Allow to cool, cut into 10 even squares.
Glaze
Combine the icing sugar, vanilla, yoghurt and almond milk.
Prepare and decorate
Coat half of the cake squares with 2 tbsp of coconut yoghurt each, top with a little passion fruit flesh and place a second cake square on top. The underside should face outwards to create a smooth surface. Spoon the glaze over the slices, decorate with a little passion fruit flesh and a sprinkling of coconut flakes.