Ingredients
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the Crust :
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2 ripe avocados (about 2 medium)
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cup unsweetened shredded coconut
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teaspoon vanilla extract
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teaspoon sea salt
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teaspoon black pepper
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teaspoon cayenne pepper
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the Filling :
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1 frozen mango (about ¾ cup when thawed), patted dry
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1 tablespoon tahini
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cup unsweetened desiccated coconut
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teaspoon vanilla extract
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teaspoon sea salt
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teaspoon freshly ground cardamom
Directions
Subtitle: A Vegan, Gluten-Free, High-Protein, Seasonal, Whole Foods Plant-Based, Zero Waste, Raw, and Kid-Friendly Dessert Inspired by West African and Indian Street Food
Ingredients:
For the Crust:
2 ripe avocados (about 2 medium)
⅓ cup unsweetened shredded coconut
¼ teaspoon vanilla extract
½ teaspoon sea salt
⅛ teaspoon black pepper
⅛ teaspoon cayenne pepper
For the Filling:
1 frozen mango (about ¾ cup when thawed), patted dry
1 tablespoon tahini
¼ cup unsweetened desiccated coconut
½ teaspoon vanilla extract
½ teaspoon sea salt
½ teaspoon freshly ground cardamom
Instructions:
Step 1: Prepare the crust
Preheat your oven to 350°F (180°C). Line a standard 6-well mini tart pan with removable bottoms with parchment paper circles. Add about 1 tablespoon of water to each well.
Place all the crust ingredients into a food processor and process until smooth, scraping down the sides as needed.
Divide the mixture among the prepared tart shells, pressing it firmly and evenly onto the bottom and up the side of each well. Bake for 10 minutes or until slightly golden brown. Remove from the oven and let cool completely.
Step 2: Make the filling
Combine the mango, tahini, and desiccated coconut in a high-speed blender and puree until smooth and creamy. Add more water if necessary to achieve desired consistency.
Add the remaining filling ingredients and pulse until combined.
Step 3: Assemble the tarts
Scoop about 2 tablespoons of the mango filling into each cooled crust. Top each one with a dollop of coconut cream and garnish with chopped nuts, pomegranate seeds, or microgreens.
Serve immediately or store covered in the refrigerator for up to 2 days.
Note: If you’d like a more set filling, chill the mixture in the freezer for 10-15 minutes before assembling.
