Directions
Subtitle: Gluten-free, Oil-free, High-protein, Raw, Whole Foods Plant-based, Kid-friendly, Seasonal, and Zero-Waste
Description: This vibrant and refreshing raw vegan mango tartlet is perfect for any occasion! Made with wholesome ingredients from around the world, it’s a sweet treat that will satisfy your cravings while nourishing your body. Each bite is packed with creamy coconut milk, tangy lime juice, and tropical fruits like mango, kiwi, and passionfruit. Plus, they’re gluten-free, oil-free, high-fiber, and low-carb!
Ingredients:
For the crust:
2 medjool dates (pitted and roughly chopped)
2 tbsp. shredded unsweetened coconut flakes
2 tbsp. raw cacao powder
Pinch of Himalayan salt
Process until a sticky dough forms.
For the filling:
½ cup unsweetened shredded coconut (frozen, if possible)
⅓ cup plus ¼ cup water
⅓ cup maple syrup
⅓ cup + 2 tbsp. unsweetened apple sauce
2 ripe mangos, peeled and diced (about 1 cup)
1 tbsp. lemon juice
¼ tsp. vanilla extract
½ tsp. ground cardamom
½ tsp. cinnamon
¼ tsp. nutmeg
Directions:
Make the crust:
Spoon the date mixture into small ramekins or silicone muffin cups. Press down firmly to create an even layer. Chill for at least 30 minutes.
Make the filling:
Place all filling ingredients in a high-speed blender and process until smooth and creamy. If you prefer a thicker consistency, adjust the amount of frozen coconut used.
Assemble the tarts:
Divide the filling among the chilled crusts. Place in the freezer for about 20-30 minutes, or until set.
Top with fresh fruit and enjoy!
Note: The tarts can be made up to one day ahead and stored in the refrigerator. They also taste great served slightly thawed or frozen!
