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Here’s a delicious vegan no-bake mango tart recipe. If you want to make your tart completely raw, use raw mangoes. However, I didn’t have any, so I used canned mangoes. It was delicious, regardless. 🙂

This recipe is also gluten-free, since the main ingredients of the crust are desiccated coconut and nuts or seeds of your choice (I used cashew nuts and sunflower seeds). The cream is made of mango puree and coconut whipped cream.

Since there is a lot of fat, even though it’s healthy fat, I recommend consuming in moderation. I used a small 13 cm / 5 inch tart pan. This tart is enough for two or even three servings.

Ingredients

For the crust

½ cup of desiccated coconut, nuts or seeds of your choice

1 tablespoon of coconut oil

2 tablespoons of maple syrup or another sweetener of your choice

1 tablespoon of nut butter of your choice

2 tablespoons of cocoa powder

For the cream

½ medium mango

2 tablespoons of coconut cream

1 tablespoon of coconut oil

2 tablespoons of maple syrup or another sweetener of your choice

Directions

Grind the desiccated coconut, the nuts and the seeds in the food processor. Add the rest of the ingredients for the crust and process until well combined. The mixture should stay together when pressed. If it’s too dry, add some more coconut oil and mix.

Press the mixture onto the tart pan and put it in the freezer until you make the cream.

I used canned mango, so I made the cream by hand by mashing the fruit with a fork. If you are using raw mango, make it in the food processor.

Melt the coconut oil, add it to the coconut cream, add the maple syrup and mix well. Save one tablespoon of the mango puree, and add the rest to the coconut cream. Then, mix everything until you have a homogenous mixture.

Transfer the mixture over the crust and decorate with the rest of the puree. You can use mango slices for decoration instead.

Refrigerate overnight and enjoy! 🙂

No-Bake Vegan Coconut Mango Tart For Two Category: Dairy-free, Gluten-free, Raw, Recipes, Vegan Ingredients For the crust ½ cup of desiccated coconut, nuts or seeds of your choice

1 tablespoon of coconut oil

2 tablespoons of maple syrup or another sweetener of your choice

1 tablespoon of nut butter of your choice

2 tablespoons of cocoa powder For the cream ½ medium mango

2 tablespoons of coconut cream from a can of coconut milk

1 tablespoon of coconut oil

2 tablespoons of maple syrup or another sweetener of your choice Instructions Grind the desiccated coconut, the nuts and the seeds in the food processor. Add the rest of the ingredients for the crust and process until well combined. The mixture should stay together when pressed. If it’s too dry, add some more coconut oil and mix. Press the mixture onto the tart pan and put it in the freezer until you make the cream. I used canned mango, so I made the cream by hand by mashing the fruit with a fork. If you are using raw mango, make it in the food processor. Melt the coconut oil, add it to the coconut cream, add the maple syrup and mix well. Save one tablespoon of the mango puree, and add the rest to the coconut cream. Then, mix everything until you have a homogenous mixture. Transfer the mixture over the crust and decorate with the rest of the puree. You can use mango slices for decoration instead. Refrigerate overnight and enjoy! 6.4.5 https://www.myhealthydessert.com/recipes/vegan/no-bake-vegan-mango-tart/ © MyHealthyDessert

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