Raw Vegan Mango Tart
As summer is approaching I wanted to make a dessert which was cool, fruity and refreshing, and when I saw someone post an image of a raw mango cheesecake, I knew exactly what to do. I've made raw cheesecakes before, but this time I wanted to make a raw vegan tart which wasn't so high in fat, as I find that a lot of recipes use a lot of coconut oil and nuts in the base as well as having a very rich filling, and all that richness is an irritant for my IBS. This recipe uses oats in the base, and so it's slightly less rich and more stomach friendly, but still seriously delicious! This is quite possibly the best thing I have created so far, my mother and I simply could not believe how tasty it was for being 100% added sugar free and completely raw and vegan. Plus it's super easy to make, too.
You will need:
For the base:
1/2 cup (60g) oat flour, or 2/3 cup (60g) whole oats
1/4 cup (20g) ground hazelnuts (or any other nut meal such as almond flour/meal)
1 tbsp water
2 medjool dates (40g)
Combine all of the above in a food processor, ensuring the dates have had their stones removed first. Once it makes a slightly crumbly, doughy texture, remove from the food processor and press firmly and evenly into the base of a tart or pie dish that has been lined with cling film/kitchen wrap. I used a glass tart dish which was around 7.5" (19cm) diameter and around 1" (2.5 cm) deep. After that, put into the fridge and allow to set whilst you work on the filling.
For the filling:
2 cups (300g) defrosted cubed mango
1/2 cup (60g) coconut oil
3 medjool dates (60g)
1 tsp vanilla extract
Combine all of the above in a food processor until it forms a thick and slightly pastel coloured yellow cream. Spread on top of your base evenly and then place the entire dish into the freezer to allow to set for at least 3 hours, and remove about an hour before serving. This is delicious with fresh berries, especially blueberries and some coyo or slivered almonds.