How to make
For the base, grind all the ingredients (nuts and dates along with the cocoa and coconut oil) in a blender. Spread the mixture in a 8x8″ (20x20 cm) small tray and refrigerate.
Prepare the easy fruit cream by blending the bananas, mango and lemon juice. Separately, beat the mascarpone into a fluffy cream and mix with the fruit puree until a smooth cream is obtained.
Hydrate the gelatin in cold water and when it swells, melt it with a little water in the microwave on low heat.
Pour it over the cream and mix well.
Pour the mixture over the cooled base and refrigerate for a minimum of 4 hours or until the cream has set.
To serve, cut the dessert into small squares and add sliced strawberries on top.
Garnish the sweet dessert with fresh mint leaves if desired.
An extremely light and very tasty dessert. Although it has no sugar and no added sweeteners, its sweetness is delicate, unobtrusive and completely sufficient.
However, if you want, you can enhance it with a spoonful of stevia or agave syrup, which you can add to the cream and toppings of your sugar-free banana, mango and strawberry dessert.
