Ingredients
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For the crust:
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2 cups gluten-free rolled oats (such as Bob's Red Mill)
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1/4 cup unsweetened shredded coconut flakes
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1 tablespoon maple syrup or honey (optional)
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1 teaspoon vanilla extract
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Pinch of salt
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For the filling:
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1 cup firm ripe mangoes, diced (about 1 medium mango)
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1/4 cup unsweetened almond milk yogurt or Greek yogurt
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1/4 cup unsalted cashews, soaked overnight and drained
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1 tablespoon raw tahini
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground cardamom
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1/2 teaspoon grated fresh ginger (optional)
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1/2 teaspoon pure vanilla extract
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Pinch of sea salt
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For the glaze:
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1 tablespoon rice vinegar
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1 tablespoon water
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1 tablespoon + 1 teaspoon powdered sugar
Directions
Sub-title: A Vegan, Gluten-free, Kid-friendly, and High-protein Dessert Recipe
Description: This delicious mango tartlet recipe combines the exotic flavours of Middle Eastern tahini, Indian cardamom, Chinese rice wine vinegar, and Japanese agar-agar to create a healthier, vegan alternative to traditional cream-based desserts. The perfect blend of sweet and tangy, these bite-sized treats are sure to delight both kids and adults!
Ingredients:
For the crust:
2 cups gluten-free rolled oats (such as Bob’s Red Mill)
1/4 cup unsweetened shredded coconut flakes
1 tablespoon maple syrup or honey (optional)
1 teaspoon vanilla extract
Pinch of salt
For the filling:
1 cup firm ripe mangoes, diced (about 1 medium mango)
1/4 cup unsweetened almond milk yogurt or Greek yogurt
1/4 cup unsalted cashews, soaked overnight and drained
1 tablespoon raw tahini
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon grated fresh ginger (optional)
1/2 teaspoon pure vanilla extract
Pinch of sea salt
For the glaze:
1 tablespoon rice vinegar
1 tablespoon water
1 tablespoon + 1 teaspoon powdered sugar
Instructions:
Difficulty: Easy
1. Preheat your oven to 350°F (180°C). Line a mini muffin tin with silicone liners or grease well with coconut oil.
2. For the crust: In a food processor, combine the oats, coconut, maple syrup, vanilla, and salt until combined. Add the melted coconut oil and process until a sticky dough forms.
3. Divide the dough evenly among the prepared muffin cups, pressing it down lightly to cover the bottom and up the sides. Place them in the freezer while you prepare the filling.
4. For the filling: In a high-speed blender, combine the mango, almond milk yogurt, cashews, tahini, cinnamon, cardamom, ginger, vanilla, and salt until smooth.
5. Remove the crust-lined muffin tins from the freezer and fill each one almost to the top with the mango mixture. Smooth out the surface with a spoon.
6. Bake for 10 minutes, or until the edges start to set but the centers still jiggle slightly. Allow the tartlets to cool completely in the refrigerator before removing from the molds.
7. For the glaze: Combine the rice vinegar, water, and powdered sugar in a small bowl. Whisk together until smooth. Drizzle the glaze over the cooled tartlets and allow it to set before serving.
Note: If using super-ripe mangoes, you may not need all of the liquid called for in the filling step. Adjust accordingly. Also, feel free to experiment with different types of fruit, such as peaches, nectarines, or berries.
Serving size: 1/4 of a 6-tartlet recipe (makes about 1.5 tartlets)
Servings per recipe: 6 (using a standard 12-cup mini muffin tin)
Calories per serving: 130 calories
Total fat: 7g (saturated fat 1g, monounsaturated fat 4g, polyunsaturated fat 1g)
Cholesterol: 0mg
Sodium: 15mg
Total carbohydrates: 18g (fiber 3g, sugars 8g, protein 1g)
Directions:
1. Prepare the crust according to the instructions above.
2. Fill
Steps
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1
Done
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Preheat your oven to 350°F (180°C). Line a mini muffin tin with silicone liners or grease well with coconut oil. |
|
2
Done
|
For the crust: In a food processor, combine the oats, coconut, maple syrup, vanilla, and salt until combined. Add the melted coconut oil and process until a sticky dough forms. |
|
3
Done
|
Divide the dough evenly among the prepared muffin cups, pressing it down lightly to cover the bottom and up the sides. Place them in the freezer while you prepare the filling. |
|
4
Done
|
For the filling: In a high-speed blender, combine the mango, almond milk yogurt, cashews, tahini, cinnamon, cardamom, ginger, vanilla, and salt until smooth. |
|
5
Done
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Remove the crust-lined muffin tins from the freezer and fill each one almost to the top with the mango mixture. Smooth out the surface with a spoon. |
|
6
Done
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Bake for 10 minutes, or until the edges start to set but the centers still jiggle slightly. Allow the tartlets to cool completely in the refrigerator before removing from the molds. |
|
7
Done
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For the glaze: Combine the rice vinegar, water, and powdered sugar in a small bowl. Whisk together until smooth. Drizzle the glaze over the cooled tartlets and allow it to set before serving. Note: If using super-ripe mangoes, you may not need all of the liquid called for in the filling step. Adjust accordingly. Also, feel free to experiment with different types of fruit, such as peaches, nectarines, or berries. Serving size: 1/4 of a 6-tartlet recipe (makes about |
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8
Done
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Prepare the crust according to the instructions above. |
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9
Done
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Fill |
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10
Done
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Prepare the crust according to the instructions above. |
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11
Done
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Fill |
