GF, DF, Nightshade free, Contains Eggs*.
Ingredients - Meringue:
- 250 gm Egg whites
- 270 gm Walnuts
- 170 gm Pitted dates
- 170 gm Dried mango
- 100 gm Raw sugar
- 30 gm Cacao powder
- Pinch of salt
Ingredients - Chocolate Sauce:
- ½ cup Maple syrup
- ⅓ cup Coconut oil, melted
- ¼ cup Cacao powder
Method:
- Preheat oven at 150°c / 300°f
- Gently roast walnuts in the oven for 20 minutes
- Slice pitted dates and mango
- Add the sugar to a food processor until fine, but not too powdery, place in a bowl
- Sift the cacao into the sugar
- Chop the walnuts into crumbs and combine with the dates and mango in a separate bowl
- In a mixer, whisk the egg whites with a pinch of salt at full speed
- Once fluffy and white add in the sugar and cacao mix, continuing to whisk until soft peaks form
- Folding gently, incorporate the remaining ingredients
- Pour into your lined cake tin and bake at 150°c / 300°f for 40 minutes
