Chocolate, coconut and mango cake

Hydrate the figs in hot water for 10 minutes. Divide the total weight into 170 and 80 grams.

Prepare the crunchy base by crushing 80g of figs, the chickpea flour, the grated coconut and the butter. Put the dough in the bottom of a round baking pan and press it into a cookie shape. Bake at 200 degrees, about 15 minutes, until toasted.

For the filling, grind 170 grams of figs, dates, coconut milk, coconut milk, chocolate powder.

Remove part of the mixture, heat and dilute in it 6 sheets of gelatine, previously hydrated. Mix with the rest of the filling and pour into the mold once the cookie is already cold.

Place in the refrigerator and chill for at least 2 hours.

For the topping, make a jam with the mango, water and spices and add a hydrated gelatin leaf. Mix well and pour over the rest of the cake. When it is already cold and gelled.

Let stand at least 12 hours in the refrigerator and then carefully unmold. It should be at a soft gelling point, with a melting texture.

Enjoy your meal!