by Kevin Coria (inspired by Matthew Kenney)

Top and bottom layers (Mango/Coconut): 3 cups of Cashews, soaked 4 cups of chopped mango (fresh or frozen) 1 cup of young coconut meat 1/2 cup of or Yacon Syrup 1/3 cup of lime juice 1 Tbsp of vanilla powder pinch of Himalayan Pink Salt 1 cup of coconut oil, melted

Middle Berry layer: 1 cup frozen blackberries 1 tsp lemon juice 1 Tbsp of Maqui Berry powder 1/2 cup of or Yacon Syrup 1/2 cup of coconut oil, melted

Crust: 3/4 cup of cashews 3/4 cup of macadamia nuts 3 Tbsp of coconut palm sugar 1 tsp of vanilla powder 1 tsp of Himalayan Pink Salt

Assembly:

Crust: Blend nuts and palm sugar in a food processor until fine, then stir in remaining ingredients.  Press crust into 9-inch springform pan. Place into freezer for 10 minutes to set.

Top layer: Blend all ingredients in a high powered blender until smooth.  Add half to pan on top of crust and return to freezer for 10 minutes or until firm.

Middle layer: Blend as above and add to pan on top of first layer.  Set in freezer.

Bottom layer: Add remaining part of mango/coconut filling to the top.  Set in freezer for 10 minutes.

Garnish with fresh mangoes, blackberries or sprinkled Maqui Berry powder.  Cover and leave in fridge until ready to serve.