No-Bake Vegan Coconut Mango Tart For Two
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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 mash
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
Preparation
