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Raw Mango and Pineapple Tart (+ optional extra layer of red fruits)

RAW / GF / V / SF

Ingredients:

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:

1 mango

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

Cooking:

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.