Ingredients
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the crust :
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1/4 cup gluten -free oat flour (such as Bob's Red Mill)
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1 tsp baking powder (preferably aluminum-free)
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pinch salt
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1/4 cup rolled oats
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1/4 cup firmly packed brown rice flour
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1/4 cup unsweetened coconut flakes
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1/4 cup vegan chocolate chips
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the filling :
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1 1/2 cups pitted dates, roughly chopped
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1 can full -fat coconut milk (14oz), well shaken and divided
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1 ripe medium -large mango, flesh only, cubed
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1 tbsp lemon juice
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1/2 tsp vanilla extract
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1/4 cup raw cashews, soaked overnight and drained
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1/2 cup filtered water
Directions
Sub-title: Gluten-free, Oil-free, Soy-free, Refined Sugar-free, Raw, Kid-friendly
Description: Indulge your taste buds with these tropical mango delight tartlets that are bursting with exotic flavors from various global cuisines. Made with a creamy cashew base, sweetened with medjool dates, and topped with a tangy passion fruit glaze, these miniature masterpieces will tantalize your senses while nourishing your body.
Ingredients:
For the crust:
1/4 cup gluten-free oat flour (such as Bob’s Red Mill)
1 tsp baking powder (preferably aluminum-free)
P pinch salt
1/4 cup rolled oats
1/4 cup firmly packed brown rice flour
1/4 cup unsweetened coconut flakes
1/4 cup vegan chocolate chips
For the filling:
1 1/2 cups pitted dates, roughly chopped
1 can full-fat coconut milk (14oz), well shaken and divided
1 ripe medium-large mango, flesh only, cubed
1 tbsp lemon juice
1/2 tsp vanilla extract
1/4 cup raw cashews, soaked overnight and drained
1/2 cup filtered water
Instructions:
Day 1: Prepare the Crust
Preheat the oven to 350°F (180°C). Line a mini muffin tin with paper liners.
Combine all the crust ingredients in a food processor and process until smooth. The mixture should hold together when pressed but not be too wet. If necessary, add more oat flour, one tablespoon at a time, until desired consistency is reached.
Divide the crust mixture evenly among the prepared muffin cups. Press each portion gently onto the bottom and up the sides of the cup using a small glass or spoon. Place in the freezer for 10 minutes.
Remove the crust-lined muffin tin from the freezer and place it on a large plate. Carefully flip each crust-lined cup over and tap the bottom gently to remove any excess crumbles. Place the empty crust-lined cups back in the freezer.
Day 2: Prepare the Filling
Drain the soaked cashews and reserve the soaking liquid.
Place the drained cashews, reserved soaking liquid, and 1/4 cup filtered water in a high-speed blender and blend until completely smooth and creamy. Set aside.
Add the remaining filling ingredients to the blender and mix until well combined.
Scoop about 1/4 cup of the filling into each frozen and dehydrated crust.
Place the filled tartlet shells in a small bowl filled with hot water (not boiling). This step helps to set the filling. Let them sit for about 1 minute.
Transfer the tartlets carefully to a dehydrator tray lined with parchment paper. Dehydrate at 135°F (60°C) for 4 hours or until the filling has set and the outside edges of the crust are slightly golden. Rotate the tray halfway through the dehydrating process.
Once dehydrated, transfer the completed tartlets to an airtight container and store in the refrigerator for up to 1 week or freeze for up to 3 months.
To serve, thaw the frozen tartlets at room temperature for about 10-15 minutes or in the fridge for 30-60 minutes. Alternatively, you can also warm them briefly in the microwave (about 10 seconds) before serving.
Note: You can prepare the filling and crust up to Day 1, then assemble and dehydrate the following day. Just remember to have everything ready to go in the morning since the dehydration process takes several hours.
Day 3: Passion Fruit Glaze
Combine all the ingredients for the passion fruit glaze in a small saucepan and whisk until well combined
