• 1 cup walnuts
• 1/2 cup pumpkin seeds
• 1/3 cup ground flax seeds
• 1/3 cup sesame seeds
• 1/3 cup hemp seeds
• 8 medjool dates , pitted and chopped
• 1 Tbsp. coconut oil
• 1 Tbsp. maple or agave syrup
• Pinch sea salt
• Grated zest of 1 orange
• Orange juice , to bind

• 1 cup raw cashews , soaked for 1 hour
• 1 cup coconut oil
• 3 ripe mangoes
• Grated zest of 1 lime
• 2 Tbsp. lime juice
• 1/4 cup raw agave syrup

To make crust: Rub the inside of a 9-inch springform cake pan with coconut oil.

Put the pecans into a food processor and add the rest of the seeds. (I like to grind the flax and sesame seeds in a small spice or coffee grinder before adding.) Grind the nuts and seeds until they're like a coarse flour. Add the remaining ingredients and continue to puree in the processor until a sticky dough has formed.

Press the dough into the bottom of the prepared pan.

To make filling: Drain the cashews and combine in a blender or food processor with the remaining ingredients. Blend until smooth and creamy.

Adjust the flavor to your personal taste by adding a little more sweetener or lime juice.

Pour the filling into the pan and put into the freezer to set. You want it to be firm enough to slice but not frozen. After about an hour and a half in the freezer, transfer it to the fridge. I decorated it with some coconut flakes around the edges and some fresh berries on top.


Variations:

• The first time I made this, one of the mangoes was bad, so I used a banana in place of the mango and it gave it a lovely creamy texture. You can use other fruits that are in season, such as peaches, apricots or fresh berries.
• You can use other nuts in the crust such as pecans or almonds in place of the walnuts. In place of the dates, you could use dried apricots—soak them for about 20 minutes in a little water or orange juice to soften them up first.