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Coconut Mango Frozen Yoghurt Mini Cakes
- ¾ cup nuts (this recipe uses cashews and almonds)
- ½ cup medjool dates
- 1 tbsp shredded coconut
- Small pinch of sea salt
- Dash of vanilla
- Process the nuts into a fine meal. Add the ingredients and bled to combine. Press desired amounts into cake moulds.
- Cocobella Mango Coconut Yoghurt.
- Fill each mould with the coconut yoghurt. Freeze for a few hours. Top with a sprinkle of shredded coconut.
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