Mango Raspberry Tart
Crust:
-2 cups nuts of choice
-1/2 cup pitted, packed dates
Grind the nuts and dates together in a food processor. Add 1 – 2 teaspoons of water if the mixture is too dry and crumbly.
Press the mixture into an 8-inch tart pan, or use mini tart pans.
Filling:
-2 cups diced mango
-1 1/2 cups cashews
-1/4 cup agave nectar
-2 tablespoons coconut oil
-1-2 tbs lemon juice
-1/3 cup cacao butter
-2 cups raspberries
Blend all but the cacao butter and berries, until smooth and creamy.
Add the cacao butter until completely mixed.
Evenly spread some of the raspberries over the crust and then smash them down with a fork. Spread the mango filling over top.
Garnish with the remaining raspberries (and more if needed).
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