Naturally delicious for all occasions!
1.5 dl dried jackfruit
1.5 dl dried mango
0.5 dl pistachios
0.5 dl cashew nuts
1 dl grated coconut
2 tbsp chia seeds
1. Take the dried fruit and place in a small bowl. Pour boiling water over it to cover the fruit. Let it sit for 10 minutes so that the fruit becomes soft.
2. Pour off the water and place all ingredients, except half of the coconut, in a small blender and blend until smooth.
3. Press the batter into a small mold lined with parchment paper.
4. Pour over coconut and pat the entire top of the cake in.
5. Place in the fridge and let set. Cut into desired sized pieces.
Can be stored in the refrigerator for up to 2 weeks. Freezes well.
Recipe by Elvira Ekeblad
