Coconut Cashew Dessert in a Jar

  • 1½ to 2 cups pitted dates
  • ½ cup unsweetened flaked coconut
  • ¾ cup raw cacao (substitute unsweetened cocoa powder)
  • 3 dates
  • ½ cup fresh coconut meat
  • 1 cup fresh local coconut water
  • 1½ cups raw cashews
  • 2 cups raw cashews, soaked for two hours, drained and rinsed
  • 2 tsp vanilla essence
  • Pinch of salt
  • 1 large ripe mango
  • 6 clean jam jars

Cashew coconut cream

Place the soaked cashews, dates and coconut meat in a high-speed blender with a half cup of coconut water.

Continue to gradually add enough coconut water to form a thick, smooth cream.

Chocolate brownie layer

Set aside the mango and pulse all remaining ingredients together in a high-speed blender until you can shape the mixture, adding more dates if necessary to bind ingredients together.

To serve

Peel and slice the mango placing in each jar to cover the bottom. Spoon cream on top of the fruit.

With clean hands form rounds the size of the jar from the brownie mix and place on top of the cream.

Continue to layer with fruit, cream and brownie layers until you reach the top of the jar, finishing with cream and fruit on top.

Serve or refrigerate until ready to serve.