Ingredients
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the Crust :
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2 cups all -purpose gluten-free almond flour
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1/2 cup unsweetened shredded coconut
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1/2 cup unsalted butter or coconut oil softened
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1/4 cup + 2 tbsp cold water
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1 tsp apple cider vinegar
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the Filling :
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1 can full -fat coconut milk (14 oz)
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1/2 cup organic medjool dates pitted and roughly chopped
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Pinch of sea salt
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the Mango Topping:
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2 ripe mangoes peeled, cubed, and drained well
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1/4 cup light coconut milk
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1 tbsp freshly grated ginger
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Juice of half a lime
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Pinch of sea salt
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1 tsp pure maple syrup
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1/2 tsp ground cardamom
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the Turmeric Caramel Sauce (optional):
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1/2 cup coconut sugar or brown rice syrup
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1/4 cup filtered water
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1 tbsp freshly squeezze lemon or lime juice
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1 tsp ground turmeric
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Pinch of sea salt
Directions
Subtitle: This delicious and nutritious vegan dessert features a creamy coconut filling, tangy mango topping, and a zesty turmeric caramel sauce. Perfect for special occasions or everyday snacking!
Description:
These exquisite little tartlets are perfect for satisfying your sweet cravings without compromising on taste or nutrition. The flaky crust made from gluten-free almond flour and coconut oil provides a delightful base for the luscious coconut cream filling infused with vanilla bean and sweetened with organic dates. Topped with fresh slices of juicy mangoes marinated in a blend of coconut milk, maple syrup, and cardamom pods, these mouthwatering treats come together effortlessly. And if you’re looking for something extra special, our vibrant turmeric caramel drizzle adds a touch of heat and anti-inflammatory power to this already incredible dessert!
Ingredients:
For the Crust:
• 2 cups all-purpose gluten-free almond flour
• 1/2 cup unsweetened shredded coconut
• 1/2 cup unsalted butter or coconut oil softened
• 1/4 cup + 2 tbsp cold water
• 1 tsp apple cider vinegar
For the Filling:
• 1 can full-fat coconut milk (14 oz)
• 1/2 cup organic medjool dates pitted and roughly chopped
• Pinch of sea salt
For the Mango Topping:
• 2 ripe mangoes peeled, cubed, and drained well
• 1/4 cup light coconut milk
• 1 tbsp freshly grated ginger
• Juice of half a lime
• Pinch of sea salt
• 1 tsp pure maple syrup
• 1/2 tsp ground cardamom
For the Turmeric Caramel Sauce (optional):
• 1/2 cup coconut sugar or brown rice syrup
• 1/4 cup filtered water
• 1 tbsp freshly squeezze lemon or lime juice
• 1 tsp ground turmeric
• Pinch of sea salt
Instructions:
1. Preheat the oven to 350°F (175°C). Line a mini muffin tin with paper liners or use silicone molds.
2. For the crust: Combine the almond flour, coconut, and softened butter or coconut oil in a food processor until crumbly. Add the cold water and apple cider vinegar, pulsing until just combined. Press the mixture into the bottom of each mold. Bake for 10 minutes, or until golden brown. Remove from the oven and set aside to cool completely.
3. For the filling: Meanwhile, combine the full-fat coconut milk and dates in a high-speed blender. Blend until smooth and creamy. Set aside.
4. For the mango topping: In a small bowl, whisk together the coconut milk, ginger, lime juice, salt, and maple syrup. Stir in the mango cubes and let sit for about 10 minutes to macerate.
5. Assemble the tartlets: Once the crust has cooled, spoon about 1 tablespoon of the coconut filling onto each one. Top with 1-2 teaspoons of the mango mixture. If using, prepare the turmeric caramel sauce according to the instructions below.
6. For the turmeric caramel sauce (optional): Whisk together the coconut sugar, filtered water, lemon or lime juice, turmeric, and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly, until the sugar dissolves. Reduce the heat to low and simmer for another 5
Steps
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1
Done
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Preheat the oven to 350°F (175°C). Line a mini muffin tin with paper liners or use silicone molds. |
|
2
Done
|
For the crust: Combine the almond flour, coconut, and softened butter or coconut oil in a food processor until crumbly. Add the cold water and apple cider vinegar, pulsing until just combined. Press the mixture into the bottom of each mold. Bake for 10 minutes, or until golden brown. Remove from the oven and set aside to cool completely. |
|
3
Done
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For the filling: Meanwhile, combine the full-fat coconut milk and dates in a high-speed blender. Blend until smooth and creamy. Set aside. |
|
4
Done
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For the mango topping: In a small bowl, whisk together the coconut milk, ginger, lime juice, salt, and maple syrup. Stir in the mango cubes and let sit for about 10 minutes to macerate. |
|
5
Done
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Assemble the tartlets: Once the crust has cooled, spoon about 1 tablespoon of the coconut filling onto each one. Top with 1-2 teaspoons of the mango mixture. If using, prepare the turmeric caramel sauce according to the instructions below. |
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6
Done
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For the turmeric caramel sauce (optional): Whisk together the coconut sugar, filtered water, lemon or lime juice, turmeric, and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly, until the sugar dissolves. Reduce the heat to low and simmer for another 5 |
