Mango Blueberry Smoothie Cake
recipe

A refreshing and delicious smoothie cake made with coconut cream, blueberries, and mango. Perfect for a healthy dessert!
Preparation Time: 20 minutes
Serving Size: 8 servings
Ingredients:
- 400 g coconut cream
- 200 g frozen blueberries
- 200 g frozen mango
- 3 tbsp honey or agave syrup (to taste)
- 1 tsp vanilla extract
- 1 dl nut or oat flour (gluten-free)
- 1 dl coconut flakes (optional)
- 1/2 dl water
Instructions:
1. Take the coconut cream from the refrigerator and whip it until fluffy.
2. Blend the frozen blueberries and frozen mango in a blender. Add honey and vanilla extract to the fruit puree.
3. Gently fold the whipped coconut cream into the fruit puree.
4. Prepare the base by mixing the nut or oat flour with coconut flakes. Add water until the mixture is sticky.
5. Press the base mixture firmly into the bottom of a springform pan.
6. Pour the berry-coconut mixture over the base and smooth the top.
7. Allow the cake to set in the refrigerator for at least 2-3 hours, preferably overnight.
8. Optionally, garnish with fresh berries and mango pieces before serving.
Enjoy your fresh and delightful smoothie cake!
Nutritional Information (per serving):
Calories: 220
Protein: 3g
Fat: 15g
Carbohydrates: 21g
Fiber: 3g
Sugar: 10g

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