1 Cup of Raw Cashews
500g Jar of our Mango, Passionfruit and Chia Coconut Yoghurt
1/2 Cup Coconut Milk
1/3 Cup Coconut Oil
3-4 Tbs Pure Maple Syrup (optional)
1 Tsp Vanilla Bean Powder
1 large Mango (diced)
1/4 Cup of Toasted Coconut Chips
Soak the cashews overnight/for a few hours in filtered water. Once the cashews have soaked drain them and place in a high speed blender with the coconut yoghurt, mango, coconut milk, coconut oil, maple syrup and vanilla.
Blend until smooth and pour into a lined cake tin or loaf shaped baking tray.
Transfer to the freezer and allow to set overnight or 4-5 hours.
Take the semifreddo out of the freezer for 30 minutes before serving to allow to soften. Garnish with some extra berries and dark chocolate.