RAW MIXED BERRY and MANGO CAKES

In a cup, add the dates and some hot water, just to cover. Let sit for 10 minutes to soften. In a food processor, add the dates, cashews and a small drizzle of the date water. Blitz until a smooth paste forms. Add more water if needed.

Place mixture into a bowl. Add the remaining ingredients. Mix well. Taste. Add more maple syrup if needed.

Divide the mixture into 2 bowls.

In the same food processor, add the mangoes and some of the date water. Blitz until smooth. Pour into 1 bowl. Mix well.

Place the mixed berries into the food processor add some date water. Blitz until smoothe. Pour into the other bowl. Mix well.

Pour both cake mixtures into molds. Place into the fridge for 4 hours or overnight is best. Or put in freezer for 1 hour.

Note: the batter makes 6 mini cakes each, total 12. Or instead of mini cakes. Choose a flavour, mixed berries or mango. Add flavour plus an extra cup to the batter before diving it and pour into a small spring form cake tin to make a big cake.