Raw Mango and Pineapple Tart (+ optional extra layer of red fruits)
RAW / GF / V / SF
For the base:
2 cups of pecans
2/3 of a cup of almonds
3 cups of dates
1 tablespoon of pure maple syrup
For the topping:
a cup of pineapple
1 cup of soaked cashew nuts
3 tablespoons of pure maple syrup
1 tablespoon of coconut oil
Option to add a second layer
A cup of soaked cashew nuts
1 tablespoon of maple syrup
Cup of frozen / fresh strawberries
Handful of freeze dried raspberries
1 tablespoon of melted coconut oil
Start by making the base. Place all of the nuts in a food processor and blend for a minute or two until they are crushed, then add the dates and spoon of maple syrup and blend again. Once a sticky layer has formed then remove the mixture and use a spatula to press it into a baking dish.
Begin the topping. Place the cashew nuts in the blender for a few minutes until they begin to turn into a nut paste. One this has happened add the mango, pineapple, maple syrup and coconut oil and blend until a thick creamy paste has formed. Spread this over the base and place the dessert in the freezer until set.
If you want to make something even more colourful, then make a second layer of filling with contrasting colours. Follow the same method as for the mango / pineapple layer and pour over the semi-frozen layer. Leave for another hour or so to set.