My love affair with Sri Lanka's tropical fruits continues in this rainbow-coloured raw vegan slice that I've affectionately named the 'Pink Flamingo'. Sadly, there are no flamingos on this island but I just couldn't help myself – the name was too perfect! It combines some of my favourite tropical flavours into one decadent little slice and is packed full of fruity vitamins and minerals. I've topped it with some leftovers from the base that I fashioned into toasted coconut wafers, and some extra mango, passionfruit and pomegranate arils. But, you can decorate it with anything you have on hand – edible flowers, toasted coconut flakes or even whipped coconut cream. So go on with ya bad self and go a little troppo!
For the base
1 1/2 cups mixed raw nuts
2/3 cup toasted coconut flakes
15 dates, pitted
1 tbsp coconut oil
For the filling
3 cups raw cashews (soaked overnight)
1/4 cup melted coconut oil
1/4 cup raw coconut cream
1/2 cup dates, pitted
1/2 tsp vanilla bean paste
1 pink dragonfruit
2 cups mango
1/2 cup passionfruit pulp
Line a 6×6 baking pan with grease proof paper. For the base, blend all the ingredients in a high-speed food processor until you have a slightly sticky dough. Press onto the bottom of the prepared pan. Place in the freezer while you make the filling. If you have any extra, roll out onto baking paper, cut into triangle shapes and freeze to make some chewy, decorative "wafers".
For the filling, place the cashews in a food processor and blend until they start to mix together and are broken down. Add the coconut oil, coconut cream, dates and vanilla bean paste and blend until you have a thick, creamy mixture. Pour half of the mixture into a bowl and set aside.
Scoop out the flesh of the dragonfruit and discard the skin. Add to the blender/food processor with the cashew cream filling and blend until well combined (it should go a luscious pink colour!). Pour into a bowl and set aside.
Finally, combine the remaining filling with the mango and blend until thoroughly combined, then stir through the passionfruit pulp. Gently spoon the two filling mixtures over the base, roughly alternating to form layers and swirls. Return to the freezer and freeze for 3-4 hours until firm.
Once ready to serve, slice into squares and top with dragonfruit, passionfruit and mango. Store in an airtight container in the freezer.