Ingredients
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the Crust :
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1 cup gluten -free oats (such as Bob's Red Mill)
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1/4 cup + 1 tablespoon unsweetened shredded coconut flakes
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1/4 teaspoon sea salt
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the Filling :
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1 ripe mango (about 1 pound), peeled, pitted, and chopped
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1/2 cup unsweetened shredded coconut flakes
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1/4 cup maple syrup (preferably Grade B)
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1 tablespoon lemon juice
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1/2 teaspoon vanilla extract
Directions
Subtitle: Gluten-Free, Oil-Free, Soy-Free, Refined Sugar-Free, Raw, Vegan, High-Protein, Low-Carb, Whole Foods Plant-Based, Kid-Friendly, Seasonal (winter)
Ingredients:
For the Crust:
* 1 cup gluten-free oats (such as Bob’s Red Mill)
* 1/4 cup + 1 tablespoon unsweetened shredded coconut flakes
* 1/4 teaspoon sea salt
For the Filling:
* 1 ripe mango (about 1 pound), peeled, pitted, and chopped
* 1/2 cup unsweetened shredded coconut flakes
* 1/4 cup maple syrup (preferably Grade B)
* 1 tablespoon lemon juice
* 1/2 teaspoon vanilla extract
Instructions:
Crust:
1. In a food processor, combine the oats, coconut flakes, and salt. Process until well combined and crumbly, about 1 minute.
2. Add the ice cubes and process for another 30 seconds to help break down the fat in the coconut. Transfer the mixture to a small bowl and set aside.
Filling:
3. Place the chopped mango, shredded coconut, maple syrup, lemon juice, and vanilla extract in a high-speed blender or food processor. Blend until smooth, scraping down the sides as necessary.
Assembly:
4. Preheat your dehydrator to 135°F or your oven to 200°F (if using).
5. Divide the crust mixture evenly among six 2-ounce ramekins or silicone muffin cups. Press the mixture firmly onto the bottom and up the side of each cup.
6. Spoon the filling into each prepared cup, dividing it evenly.
Dehydrating:
7. If using a dehydrator, place the tartlet cups on the racks and dehydrate at 135°F for 4 hours or until the filling has set but still slightly jiggles in the center when gently tapped.
8. If using an oven, place the tartlet cups on a sheet pan and bake for 15 minutes. Remove from the oven and continue baking every 10 minutes, checking frequently, until the filling has set and the edges are light golden brown (this may take up to 30 minutes).
Enjoying:
9. Allow the tartlets to cool completely before serving. They will become firmer as they cool. Serve chilled or at room temperature, garnished with fresh mint leaves if desired. Store any leftover tartlets in an airtight container in the refrigerator for up to 3 days.
Difficulty Level: Easy
Note: You can also use frozen mango instead of fresh mango if you prefer. Just thaw and drain the mango first before adding it to the blender.
Steps
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1
Done
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In a food processor, combine the oats, coconut flakes, and salt. Process until well combined and crumbly, about 1 minute. |
|
2
Done
|
Add the ice cubes and process for another 30 seconds to help break down the fat in the coconut. Transfer the mixture to a small bowl and set aside. Filling: |
|
3
Done
|
Place the chopped mango, shredded coconut, maple syrup, lemon juice, and vanilla extract in a high-speed blender or food processor. Blend until smooth, scraping down the sides as necessary. Assembly: |
|
4
Done
|
Preheat your dehydrator to 135°F or your oven to 200°F (if using). |
|
5
Done
|
Divide the crust mixture evenly among six 2-ounce ramekins or silicone muffin cups. Press the mixture firmly onto the bottom and up the side of each cup. |
|
6
Done
|
Spoon the filling into each prepared cup, dividing it evenly. Dehydrating: |
|
7
Done
|
If using a dehydrator, place the tartlet cups on the racks and dehydrate at 135°F for 4 hours or until the filling has set but still slightly jiggles in the center when gently tapped. |
|
8
Done
|
If using an oven, place the tartlet cups on a sheet pan and bake for 15 minutes. Remove from the oven and continue baking every 10 minutes, checking frequently, until the filling has set and the edges are light golden brown (this may take up to 30 minutes). Enjoying: |
|
9
Done
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Allow the tartlets to cool completely before serving. They will become firmer as they cool. Serve chilled or at room temperature, garnished with fresh mint leaves if desired. Store any leftover tartlets in an airtight container in the refrigerator for up to 3 days. Difficulty Level: Easy Note: You can also use frozen mango instead of fresh mango if you prefer. Just thaw and drain the mango first before adding it to the blender. |
