Ingredients
-
the crust :
-
2 cups unsweetened shredded coconut
-
1/4 cup melted coconut oil
-
2 tablespoons maple syrup or honey
-
1 teaspoon vanilla extract
-
1/4 teaspoon sea salt
-
the filling :
-
1 can full -fat coconut milk (about 1 1/4 cups)
-
1 ripe mango , peeled and sliced into small cubes
-
1/4 cup unsweetened shredded coconut
-
1 tablespoon arrowroot powder
-
1 teaspoon vanilla extract
-
1/4 teaspoon sea salt
-
1/4 teaspoon ground cardamom
-
1/4 teaspoon ground cinnamon
-
1/4 teaspoon nutmeg
-
1/4 teaspoon allspice
Directions
Subtitle: A Delightful Twist on a Classic Dessert!
Ingredients:
For the crust:
2 cups unsweetened shredded coconut
1/4 cup melted coconut oil
2 tablespoons maple syrup or honey
1 teaspoon vanilla extract
1/4 teaspoon sea salt
For the filling:
1 can full-fat coconut milk (about 1 1/4 cups)
1 ripe mango, peeled and sliced into small cubes
1/4 cup unsweetened shredded coconut
1 tablespoon arrowroot powder
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
Instructions:
Crust:
1. Preheat your oven to 350°F (180°C). Line a mini tart pan with removable bottoms with parchment paper, making sure each one fits snugly inside. Set aside.
2. In a food processor, process the shredded coconut and coconut oil until well combined and resembles fine breadcrumbs. Add the maple syrup or honey, vanilla extract, and sea salt. Process until a sticky dough forms.
3. Transfer the dough to a bowl and mix in the chia seeds. Use a spoon to scoop out about 2 tablespoons of the mixture and press it firmly into each prepared tart shell. Place them in the freezer while you prepare the filling.
Filling:
4. Pour the full-fat coconut milk into a high-powered blender and blend until smooth. This will take several minutes, so be patient. Set aside.
5. Combine the mango, remaining 1/4 cup shredded coconut, arrowroot powder, vanilla extract, sea salt, cardamom, cinnamon, nutmeg, and allspice in a large bowl. Mix until well combined.
6. Remove the frozen crust from the fridge or freezer and pour the mango mixture evenly among them. Smooth the top using a spoon or your fingers.
7. Place the tarts back in the freezer for at least 30 minutes to set. Alternatively, you can refrigerate them overnight before serving.
8. Once set, remove the tarts from the freezer and garnish with fresh fruit, chopped nuts, or a drizzle of your favorite sweetener (such as maple syrup or honey).
Serve cold and enjoy!
Note: These are best served immediately after removing them from the freezer, but they can also be stored in an airtight container in the freezer for up to two months. Simply thaw for about 15 minutes before serving if necessary.
Steps
|
1
Done
|
Preheat your oven to 350°F (180°C). Line a mini tart pan with removable bottoms with parchment paper, making sure each one fits snugly inside. Set aside. |
|
2
Done
|
In a food processor, process the shredded coconut and coconut oil until well combined and resembles fine breadcrumbs. Add the maple syrup or honey, vanilla extract, and sea salt. Process until a sticky dough forms. |
|
3
Done
|
Transfer the dough to a bowl and mix in the chia seeds. Use a spoon to scoop out about 2 tablespoons of the mixture and press it firmly into each prepared tart shell. Place them in the freezer while you prepare the filling. Filling: |
|
4
Done
|
Pour the full-fat coconut milk into a high-powered blender and blend until smooth. This will take several minutes, so be patient. Set aside. |
|
5
Done
|
Combine the mango, remaining 1/4 cup shredded coconut, arrowroot powder, vanilla extract, sea salt, cardamom, cinnamon, nutmeg, and allspice in a large bowl. Mix until well combined. |
|
6
Done
|
Remove the frozen crust from the fridge or freezer and pour the mango mixture evenly among them. Smooth the top using a spoon or your fingers. |
|
7
Done
|
Place the tarts back in the freezer for at least 30 minutes to set. Alternatively, you can refrigerate them overnight before serving. |
|
8
Done
|
Once set, remove the tarts from the freezer and garnish with fresh fruit, chopped nuts, or a drizzle of your favorite sweetener (such as maple syrup or honey). Serve cold and enjoy! Note: These are best served immediately after removing them from the freezer, but they can also be stored in an airtight container in the freezer for up to two months. Simply thaw for about 15 minutes before serving if necessary. |
