Vegan Coconut Mango Tart
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Serves: 12
Prep: 20 minutes
Cook: 10 minutes + 4 hours to set in fridge
Ingredients
BASE:
37 g Almonds, crushed (1/4 Cup)
37 g Cashews, crushed (1/4 Cup)
20 g Desiccated coconut (1/4 Cup)
3.6 g Coconut oil, melted (1/3 Cup)
TOP:
180 g Frozen mango (2 Cup)
75 g Water (1/3 Cup)
1 Can coconut mulk
2 tablespoon Natvia
1 Sachet vegan gelatine
Method
- Pre-heat oven to 180 degrees Centigrade and grease/line a medium sized cake tin. �
- Start with the base: Mix all ingredients together in a bowl. �Pour into pre-prepared cake tin and even out to create a thin base layer. �
- Bake for 10 minutes. Remove and leave to cool. �While the base cools, make the mango topping
- Dissolve vegan gelatine in the water. �Blend all ingredients in a blender until it smooth and with no lumps. �
- Pour into a pan and simmer on a medium heat for 10 minutes, stirring continuously when hot. Pour onto the base and pop in the fridge for a couple of hours to set. �
- Once set, serve with fresh mango�
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 3.2g | 11g | 9.8g | 619 | 148 | 61.83g |
