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Mango and Coconut Tarts

Friday, February 19, 2016

Here's a great Raw Food treat. The coconut filling combines beautifully with the mango, but you could always try other fruits as well. Mango is one of my favourite fruits.

Mango and Coconut Tarts

What You Need:


10 Brazil nuts
small handful of cashew nuts
10 small dried figs
10 dates


1 small cup of desiccated coconut
small handful of cashew nuts, soaked
1 fresh mango 
(optional splash of almond milk)


Add the nuts to a food processor and blend until crumbly, then add the figs and dates until it’s all a sticky and crumbly mess. Grease a muffin tin with coconut oil and press the mixture into each hole.

Once it's all in place, leave the crust to harden in the fridge for at least an hour. In preparation of the filling put the cashew nuts into a cup of water to soak and soften.

Five minutes before you plan to take the crust out of the fridge you can make the filling.

Drain the cashews and put in the food processor together with the desiccated coconut. Mix it up until resembles a creamy paste. If it’s not quite the right consistency you can always add some almond milk or any other nut milk you might have in the house. This can then be added into the crusts.

Then slice the mango up and decorate the tarts, sprinkle of coconut and chia seeds on top. Keep in fridge. Enjoy!