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Coconut Mango Frozen Yoghurt Mini Cakes

Ingredients

  • 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

Method

  1. Process the nuts into a fine meal. Add the ingredients and bled to combine. Press desired amounts into cake moulds.

Filling:

  1. Cocobella Mango Coconut Yoghurt.
  2. Fill each mould with the coconut yoghurt. Freeze for a few hours. Top with a sprinkle of shredded coconut.

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