Delight your palette with this late summer treat!
With summer coming to a close (sorry to say that out loud)- I am getting in my last bits of creativity for summer raw, frozen desserts. When it comes to desserts, it’s all about something refreshing, dense, slightly sweet – and overall delicious. You don’t want to overwhelm your palette with too many things – and no one likes a filmy, sugary residue on their teeth!
The inspiration for this recipe came from tasting a tart similar to these years ago at a raw food demo I attended. I just haven’t been able to get them out or my mind. And if you can believe, it has taken me until yesterday to finally re-create what I could remember of them.
All I remember is the filling being super creamy, moist and tart. The crust being crumbly, chewy and rich. So I gathered my most favourite of raw ingredients and started creating.
Instead of doing a large pie, I opted for mini tarts. That way I could freeze them, and grab them. As oppose to trying to cut a “healthy portion” each time I wanted a slice. This way I could also decorate them individually… and they are just so cute!
They are bite size and easy to eat for a quick snack or dessert. Take them to a friends for a potluck or stash them in your freezer and keep them for yourself 🙂
Creamy Mango Delight
Crust:
2 cups dried coconut
1/2 cup raw cashews
3 tablespoons coconut nectar
1 tablespoon fresh lemon zest
1/8 teaspoon sea salt
2 tablespoons dried coconut
2 tablespoons dried goji berries and/or cacao nibs
Filling:
2 cups dried mango, soaked for 3 hours in 2 cups water with half a lemon wedge
1/4 cup pitted dates
1/4 cup raw macadamia nuts
1 tablespoon coconut butter or coconut manna
1 tablespoon lemon juice
1. In food processor – add the coconut, lemon zest, coconut nectar and salt until mixture forms a ball and is fully blended.
2. Press into a tart pan or mini tart pan and set aside.
3. In a high speed blender or Vita Mix – blend the soaked mango (set the soaking water aside) dates, macadamia nuts, coconut butter and lemon juice.
4. Blend until creamy, may need to fold with a rubber spatula for optimum consistency. Pour mixture into pie tart crusts and garnish with coconut and goji berries!
5. Place in fridge or freezer for a few hours so that it sets.
