First raw dessert back on the blog for what feels like an absolute age and it’s a good one, I can assure you! Making sweet treats and raw desserts is pretty much where the blog all got started and I’ve really missed them recently! These little tarts are the perfect Summer time dessert, as they have such a fresh, fruity flavour! The base has a hint of that classic Bakewell tart flavour, as it’s predominantly made from ground almonds. This also means that the texture is really smooth and biscuity- a little bit like a shortbread consistency.
The filling for these might just be my favourite filling I’ve made.. like ever. The combination of the mango and berries is so vibrant and refreshing and these two compliment each other perfectly. I’m literally SO obsessed with mangos, especially the golden ones that you can find in whole foods. The season for those (whenever that actually is) and blood oranges are my favourite times for shopping in the fresh fruit section. They’re not available all year round, so I tend to go a little bit crazy on those.
These little treats are completely plant based, gluten and also refined sugar free. They’re actually really simple to make and are the perfect size for individual snack/dessert portions.
- 2 cup ground almonds
- 2 tbsp maple syrup/agave syrup
- Tbsp coconut oil
- 3 Tbsp cashew butter
- 1 ripe mango
- 1 cup frozen raspberries
- 2 heaped tbsp agave/honey
- Heaped Tbsp coconut oil
- 2 Tsp Good Guru Good Berries
To make the pastry, in a bowl, combine the ground almonds, coconut oil and sweetener in a mixing bowl and mix everything together until well combined.
Press the mixture into cupcake tray to create little tart cases and pop these into the freezer.
For the filling, in a food processor, combine all of the ingredients and blend well until completely smooth and creamy.
Pour the filling into each of the cases and pop these into the freezer for 3hours+.
Carefully remove the tarts from the tray and allow to thaw a little before decorating and serving