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| Raw vegan mango tart |
One of our dreams is to run a small ‘underground restaurant’ from our home, maybe twice a month, serving raw vegan food.
Which is why I keep practicing these raw vegan desserts.
I tried this raw mango tart a while ago. It had a really lovely fresh fruity flavour.
So good I made another yesterday.
Again, the recipe comes from Peter and Beryn’s Rawlicious book, which is available from their website – Rawlicious
Here is their recipe.
It is one of the easiest recipes to make – the hardest part is getting all the flesh from the mangoes – decidedly messy.
For the crust:
1 1/2 C cashew nuts, or almonds (this time I used half/half)
3 C dessicated coconut
1 T lemon juice
Seeds of 1/2 a vanilla pod (I used 1 tspn vanilla powder)
1/2 C honey (to make this vegan, I used 1/4 C agave nectar and 1/4 C Xylitol syrup)
1 T coconut oil
First grind the nuts to a powder in the food processor.
Add all other ingredients and pulse till well mixed.
Use a quiche tin with removeable base, or a springform cake tin.
Press the mixture into the base and up the sides.
Puncture holes in the base using a fork, and put in fridge while you make the filling.
For the mango mousse filling:
5 ripe mangoes (I only used 4 as they were quite large ones, and I had I tiny bit of the mixture left)
1 C coconut oil
Seeds of 1/2 a vanilla pod (again I used about a tspn of vanilla powder)
1/2 tspn Himalayan rock salt
Blend all the ingredients in a power blender till smooth.
Take the base out of the fridge and pour the filling into the crust.
Return to fridge to set. will take 1 to 2 hours.
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| Mango tart and coconut tart |
Other favourite raw vegan desserts that we have tried –
Bon apetit, and a Happy New Year!
