Raw Mango and Turmeric Tart

By: Katrina Butterworth
Raw Mango and Turmeric Tart
Tasty treats that are dairy free, wheat free, grain free and vegan! as well as Yummo!!!

Method

  1. 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.
  2. Divide the mixture into 8 cup cake holders, spread evenly over the base and press down firmly.
  3. In a saucepan, melt the coconut butter gently with the coconut oil and maple syrup, stirring constantly. When combined, leave to cool.
  4. In a blender, combine the mango flesh, turmeric, ginger. lemon juice and ground cardamon. Blend until smooth.
  5. Gently stir into the slightly cooled coconut mixture and mix well. Spoon into the base layers. Then place in freezer.
  6. 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.
  7. 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.

Extra Notes

*Coconut Butter - In a high speed food processor, blend 2 cups unsweetened shredded coconut. Blend until you reach the desired consistency. This will vary between machines, it should take between 8-10 minutes. When it's done it will be runny, but it will firm as it cools down. You can keep it at room temperature for 1 month.
More about the Author

Katrina Butterworth

Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.