Raw Mango and Turmeric Tart
By: Katrina Butterworth
Info
-
Servings
8 small tarts -
Prep Time
20 mins -
Cook Time
1 hr freezing
Ingredients
- Raw Almonds, soaked 1 hr 80g
- Sunflower Seeds, soaked 1 hr 80g
- Dates, pitted 6
- Coconut Oil 1 tbsp
- Himalayan pink salt 1 pinch
- Coconut Butter* (see notes) 200 g
- Fresh Mango, peeled & seeded 1 lge
- Fresh Turmeric, peeled & grated 2 tsp
- Fresh Ginger, peeled & grated 1 tsp
- Lime juice 1 tbsp
- Fresh Mango ¼ cup
- Coconut cream (from freezer) ½ cup
- Ground cardamon ¼ tsp
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Tasty treats that are dairy free, wheat free, grain free and vegan! as well as Yummo!!!
Method
- Soak the raw almonds and sunflower seeds for 2 hours in water & drain well. In a high speed blender, process until it forms a coarse crumble. Add the dates, coconut oil and salt, and process until mixed thoroughly.
- Divide the mixture into 8 cup cake holders, spread evenly over the base and press down firmly.
- In a saucepan, melt the coconut butter gently with the coconut oil and maple syrup, stirring constantly. When combined, leave to cool.
- In a blender, combine the mango flesh, turmeric, ginger. lemon juice and ground cardamon. Blend until smooth.
- Gently stir into the slightly cooled coconut mixture and mix well. Spoon into the base layers. Then place in freezer.
- In a bowl, beat the frozen coconut cream and 1/4 cup extra mango flesh. Add to the top of the frozen mango tart. Freeze again until set.
- When you're ready to serve, remove the tart from the freezer and allow to sit for 1/2 hour. Top with toasted coconut and serve.
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