Raw Mango colada tart March 04 2019

Makes one large standard tart form; 8-10 servings


1 cup almonds

1/2 cup oat flour

1 cup pitted fresh dated

2-3 tsp virgin coconut oil

1 tsp lemon juice

Pinch of salt (we used Himalayan salt)


Cream filling:

1 cup of coconut cream

1cup mango

1/4 cup coconut sugar

3/4 cup cashews

1 Tb coconut oil

Vanilla extract

Pinch of salt



To make the crust grind all ingredients in chopper or food processor until the mixture becomes a thick dough. It should be easily shaped into the tart form but if it's too wet add extra oats and if it's too dry add lemon juice. Line your form, press the crust into it and leave in the fridge.

Blend all filling ingredients until smooth. The desired consistency of the cream should be like a thick yogurt. Add some plant-based milk if it's too thick. Pour the mixture evenly into your form and bring it back to the fridge for at least a few hours. 

Once the tart gets firm enough, garnish with some fresh foods and voila!