Ingredients
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the Almond Crust:
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1 cup whole raw almonds (soaked overnight and drained)
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1/2 teaspoon sea salt
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1/4 cup dates , pitted and soaked in hot water for 10 minutes
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the Filling :
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1 ripe mango , chopped into small cubes
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2 cups frozen or fresh blueberries
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1/2 cup raw cashews
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1 tablespoon lemon juice
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1/2 teaspoon vanilla extract
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1 tablespoon coconut oil, plus more for greasing
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the Coating :
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1/4 cup + 1 tablespoon maple syrup
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1 tablespoon arrowroot powder
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1 teaspoon ground cinnamon
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1/2 teaspoon ground cardamom
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1/4 teaspoon ground ginger
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1/4 teaspoon turmeric
Directions
Subtitle: A tropical twist on the classic fruit tart!
Description: This decadent raw vegan mango tart features a creamy cashew-based filling, a sweet turmeric-coconut sugar glaze, and a crunchy almond-based crust. It’s perfect for special occasions and can be easily customized with your favorite fruits.
Ingredients:
For the Almond Crust:
1 cup whole raw almonds (soaked overnight and drained)
1/2 teaspoon sea salt
1/4 cup dates, pitted and soaked in hot water for 10 minutes
For the Filling:
1 ripe mango, chopped into small cubes
2 cups frozen or fresh blueberries
1/2 cup raw cashews
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1 tablespoon coconut oil, plus more for greasing
For the Coating:
1/4 cup + 1 tablespoon maple syrup
1 tablespoon arrowroot powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 teaspoon turmeric
Instructions:
Make the Almond Crust:
1. Preheat your dehydrator to 115°F or lower heat setting. Line a tray with parchment paper or a non-stick sheet.
2. In a food processor, combine the soaked and drained almonds, salt, and soaked and drained date mixture until well combined. Process until a sticky dough forms.
3. Press the dough evenly into the bottom of a springform pan or pie dish lined with parchment paper. Dehydrate at 115°F for 4 hours, or until firm but still slightly tacky. Set aside.
Prepare the Filling:
1. Place the chilled cashew cream in a large mixing bowl. Add the remaining filling ingredients and mix well.
2. Pour the filling onto the prepared crust and spread evenly.
Assemble the Turmeric-Coconut Sugar Glaze:
1. Combine all the glazing ingredients in a small saucepan over medium heat. Whisk constantly until the glaze thickens and comes to a simmer. Remove from heat.
2. Allow the glaze to cool completely before pouring it over the filled tart.
Finishing Touches:
1. Cover the edges of the mango slices with a little bit of water using a brush. Arrange them on top of the cooled glaze, starting from the outside edge and working your way inward. This will help prevent the mango from shifting during dehydration.
2. Set the temperature to 135°F and allow the entire tart to dehydrate for approximately 12-24 hours, or until the filling is set and the mango is dry. Check on the tart periodically to ensure even dehydration.
3. Once the tart is fully dehydrated, remove it from the dehydrator and let it cool to room temperature. Carefully unmold the tart and slice into wedges to serve. Enjoy!
Serving Suggestions:
* Serve this exotic mango tart as a dessert or a healthy snack with a dollop of cashew cream and fresh mint leaves for garnish.
* Top each serving with a scoop of coconut whipped cream, fresh berries, and a sprinkle of edible flowers for added flair.
Difficulty Level: Medium
Time Commitment: Prep Time: 45 min | Cook Time: 12-24 hrs | Total Time: 12-24 hrs
Yield: Makes one 7-inch raw vegan mango tart
Note: If you don’t have a dehydrator, you can also use your oven on the lowest possible temperature (around 150°F) with the door cracked open to dehydrate the
Steps
|
1
Done
|
Preheat your dehydrator to 115°F or lower heat setting. Line a tray with parchment paper or a non-stick sheet. |
|
2
Done
|
In a food processor, combine the soaked and drained almonds, salt, and soaked and drained date mixture until well combined. Process until a sticky dough forms. |
|
3
Done
|
Press the dough evenly into the bottom of a springform pan or pie dish lined with parchment paper. Dehydrate at 115°F for 4 hours, or until firm but still slightly tacky. Set aside. Prepare the Filling: |
|
4
Done
|
Place the chilled cashew cream in a large mixing bowl. Add the remaining filling ingredients and mix well. |
|
5
Done
|
Pour the filling onto the prepared crust and spread evenly. Assemble the Turmeric-Coconut Sugar Glaze: |
|
6
Done
|
Combine all the glazing ingredients in a small saucepan over medium heat. Whisk constantly until the glaze thickens and comes to a simmer. Remove from heat. |
|
7
Done
|
Allow the glaze to cool completely before pouring it over the filled tart. Finishing Touches: |
|
8
Done
|
Cover the edges of the mango slices with a little bit of water using a brush. Arrange them on top of the cooled glaze, starting from the outside edge and working your way inward. This will help prevent the mango from shifting during dehydration. |
|
9
Done
|
Set the temperature to 135°F and allow the entire tart to dehydrate for approximately 12-24 hours, or until the filling is set and the mango is dry. Check on the tart periodically to ensure even dehydration. |
|
10
Done
|
Once the tart is fully dehydrated, remove it from the dehydrator and let it cool to room temperature. Carefully unmold the tart and slice into wedges to serve. Enjoy! Serving Suggestions: Difficulty Level: Medium Time Commitment: Prep Time: 45 min | Cook Time: 12-24 hrs | Total Time: 12-24 hrs Yield: Makes one 7-inch raw vegan mango tart Note: If you don't have a dehydrator, you can also use your oven on the lowest possible temperature (around 150°F) with the door cracked open to dehydrate the |
