Ingredients
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the Crust :
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1/2 cup rolled oats (not instant)
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1/4 cup shredded coconut flakes
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1 tablespoon maple syrup
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1 teaspoon vanilla extract
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1/4 teaspoon sea salt (optional)
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the Filling :
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1 ripe mango (about 1 cup diced), preferably a tropical variety like Alphonso or Kesar
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1/4 cup frozen or fresh blueberries, thawed
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1/4 cup unsweetened apple sauce
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1/4 cup unsweetened plant milk (such as almond, cashew, or soy)
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1 tablespoon arrowroot powder
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1 teaspoon vanilla extract
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Garnish :
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Coconut whipped cream (store-bought or homemade*)
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Toasted coconut flakes
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Edible flowers (such as rose petals or lavender buds)
Directions
Sub_title: Satisfy Your Sweet Tooth with These Delightful Bites Made from Scratch!
Description: Embrace the vibrancy of global cuisine and create an unforgettable vegan dessert experience at home! Our Exotic Mango Tartlets are a perfect blend of sweetness, tanginess, and creaminess, all while being budget-friendly, gluten-free, high-protein, and kid-friendly. Plus, they’re easy to make and freezer-friendly too!
Ingredients:
For the Crust:
* 1/2 cup rolled oats (not instant)
* 1/4 cup shredded coconut flakes
* 1 tablespoon maple syrup
* 1 teaspoon vanilla extract
* 1/4 teaspoon sea salt (optional)
For the Filling:
* 1 ripe mango (about 1 cup diced), preferably a tropical variety like Alphonso or Kesar
* 1/4 cup frozen or fresh blueberries, thawed
* 1/4 cup unsweetened apple sauce
* 1/4 cup unsweetened plant milk (such as almond, cashew, or soy)
* 1 tablespoon arrowroot powder
* 1 teaspoon vanilla extract
Optional Garnish:
* Coconut whipped cream (store-bought or homemade*)
* Toasted coconut flakes
* Edible flowers (such as rose petals or lavender buds)
Instructions:
Direction:
1. Prepare the crust: Preheat your oven to 350°F (177°C). Line a mini tart pan with removable bottoms with parchment paper, allowing a slight overhang on both sides. Mix the oats, coconut flakes, maple syrup, vanilla extract, and optional sea salt in a food processor until well combined but still slightly chunky. Press the mixture into the prepared pan using a measuring cup or spoon, making sure to compact it firmly. Bake for 10 minutes, or until lightly golden brown. Let cool completely before filling.
2. Prepare the filling: While the crust is baking, prepare the filling by mixing the diced mango, blueberries, apple sauce, plant milk, arrowroot powder, and vanilla extract in a bowl. Stir well to combine. Once the crust has cooled, pour the filling mixture evenly among the tart shells. Place the tarts back in the fridge to set for about 1 hour or until firm.
3. Optional garnish: If desired, top each tartlet with coconut whipped cream and/or toasted coconut flakes. You can also garnish with edible flowers if you have them.
Note: For homemade coconut whipped cream, simply chill a can of full-fat coconut milk in the fridge overnight. Open and scoop out the thickened cream from the top, adding a splash of maple syrup and vanilla extract if desired. Whip with a hand mixer until fluffy and spreadable.
Difficulty: Easy
Servings: 6 mini tartlets (approximately 1 serving each)
Nutrition Information per Serving (without optional garnish):
Calories: 107kcal
Carbohydrates: 17g
Protein: 3g
Fat: 5g
Saturated Fat: 3g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 1g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 2mg
Potassium: 123mg
Total Sugars: 9g
Dietary Fiber: 1g
Added Sugar: 0g
Vitamin D: 0mcg
Steps
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1
Done
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Prepare the crust: Preheat your oven to 350°F (177°C). Line a mini tart pan with removable bottoms with parchment paper, allowing a slight overhang on both sides. Mix the oats, coconut flakes, maple syrup, vanilla extract, and optional sea salt in a food processor until well combined but still slightly chunky. Press the mixture into the prepared pan using a measuring cup or spoon, making sure to compact it firmly. Bake for 10 minutes, or until lightly golden brown. Let cool completely before filling. |
|
2
Done
|
Prepare the filling: While the crust is baking, prepare the filling by mixing the diced mango, blueberries, apple sauce, plant milk, arrowroot powder, and vanilla extract in a bowl. Stir well to combine. Once the crust has cooled, pour the filling mixture evenly among the tart shells. Place the tarts back in the fridge to set for about 1 hour or until firm. |
|
3
Done
|
Optional garnish: If desired, top each tartlet with coconut whipped cream and/or toasted coconut flakes. You can also garnish with edible flowers if you have them. Note: For homemade coconut whipped cream, simply chill a can of full-fat coconut milk in the fridge overnight. Open and scoop out the thickened cream from the top, adding a splash of maple syrup and vanilla extract if desired. Whip with a hand mixer until fluffy and spreadable. Difficulty: Easy Servings: 6 mini tartlets (approximately 1 serving each) Nutrition Information per Serving (without optional garnish): Calories: 107kcal |
