This 3 layer vegan cake from clever nutritionist Bonnie Chivers is the easiest treat to have in your fridge for a little slice each night or with a cup of tea during the day

SERVES: 8   PREP TIME: 10 min   COOKING TIME: 30 min RESTING TIME: 4 hours

Ingredients:

• 1 packet of our Indian Rice Pudding
• 50g coconut chips
• 100g walnuts
• 50g almonds
• 1/2 tsp vanilla essence
• Pinch of salt
• 1 tbs brown sugar
• 1 can of coconut milk
• 1 can of mango cheeks (or fresh mango when available)
• 1 fresh passion fruit

Method:

• Place walnuts, almonds, coconut chips, vanilla, salt and sugar in a food processor and blend to a finer texture (nuts can be soaked first to speed this along).
• Press into the base of a 7” springform pan and put it in the fridge
• Cook the Indian Rice Pudding following the instructions in the packet using coconut milk instead.
• Allow to cool for a few minutes.
• Pour rice pudding over the nut base and press firmly.
• Place it in the fridge for 3 hours.
• Meanwhile use a blender to purée mango (don’t include liquid from the can, just the fruit).
• Spread purée on top of rice and dress with fresh passion fruit and extra nuts for decoration
• Place the cake in fridge for another hour and then serve.