Raw Mango & Pineapple Tart
Total Time
3 hours and 15 minutes
Prep Time
0 seconds
Cook Time
3 hours and 15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
10 servings
- 8.8 oz pecans
- 2.3 oz ground almonds
- 16 pitted Medjool dates
- 1 tablespoon maple syrup
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Preparation
Step 1
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.
Step 2
Add the dates and maple syrup, before blending again.
Step 3
Once a sticky coarse paste, remove the mixture and use a spatula to press it into a 23cm cake tin.
Step 4
Place the drained cashews in a blender, pulse them for a few minutes until they begin to turn into a nut paste.
Step 5
Add the mango, pineapple, maple syrup and coconut oil.
Step 6
Blend until a thick creamy paste has formed.
Step 7
Spread this over the base and place the dessert in the freezer for 3 hours, this will allow it to set.
Step 8
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