Ingredients
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For the crust:
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1/2 cup gluten-free rolled oats (such as Bob's Red Mill)
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1 tablespoon coconut oil, melted
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1/4 teaspoon sea salt
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For the filling:
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1 can full-fat coconut milk (about 14 ounces)
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1 ripe mango, peeled and sliced
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1 passion fruit, halved and seeded
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1 lime, juiced
Directions
Subtitle: A decadent yet healthy vegan dessert inspired by Thai cuisine.
Ingredients:
For the crust:
* 1/2 cup gluten-free rolled oats (such as Bob’s Red Mill)
* 1 tablespoon coconut oil, melted
* 1/4 teaspoon sea salt
For the filling:
* 1 can full-fat coconut milk (about 14 ounces)
* 1 ripe mango, peeled and sliced
* 1 passion fruit, halved and seeded
* 1 lime, juiced
Instructions:
1. Preheat your oven to 350°F (180°C). Prepare a baking sheet with parchment paper.
2. In a mixing bowl, combine the oats, coconut oil, and sea salt until well combined.
3. Press the mixture into the bottom of a small ramekin or tart pan with removable bottom. Bake for about 10 minutes or until lightly golden brown. Remove from heat and let cool completely.
4. Add all the ingredients to a blender and puree until smooth.
5. Pour the filling evenly into the prepared crust.
6. Place the tarts on a serving plate and garnish with fresh mango, kiwi, and mint leaves. Serve chilled.
Note: This recipe serves 4.
Steps
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1
Done
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Preheat your oven to 350°F (180°C). Prepare a baking sheet with parchment paper. |
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2
Done
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In a mixing bowl, combine the oats, coconut oil, and sea salt until well combined. |
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3
Done
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Press the mixture into the bottom of a small ramekin or tart pan with removable bottom. Bake for about 10 minutes or until lightly golden brown. Remove from heat and let cool completely. |
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4
Done
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Add all the ingredients to a blender and puree until smooth. |
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5
Done
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Pour the filling evenly into the prepared crust. |
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6
Done
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Place the tarts on a serving plate and garnish with fresh mango, kiwi, and mint leaves. Serve chilled. Note: This recipe serves |
