This recipe is a simple desert which is also vegan, gluten and refined sugar free. It is super simple and only requires you to have a food processor and a whisk. Your food processor needs to be quite strong as it will need to be able to crush up the almonds into small chunks. Make sure your canned coconut milk splits into cream and water and you can help it do this by putting it in the fridge a day before you make this and handling it with care whilst transporting and opening.
The Almond crust gives the tartlets a very nutty and crunchy base and the dates give a nice sweetness to it.
(Makes 6 tartlets)
- 150g Almonds (whole are good but if you have ground it will make your food processors life easier)
- 50g Rolled Oats
- 3tbsp Coconut Oil (melted)
- 10 Medjool Dates
- 2tbsp boiling water.
- 200g coconut cream (skimmed off the top of canned coconut milk)
- 1/2 tbsp honey or maple syrup
- 1 Ripe Mango
- desiccated Coconut
- Add the melted coconut oil, boiling water and dates to a bowl, mix and leave to soak to soften up the dates.
- In your food processor blitz the almonds until they are smaller in size. (Bear in mind that they will only become as fine as granulated sugar)
- Add the oats and continue to process on a high speed until you have a flour like mixture.
- Remove the almond and oat mixture and add the soaked dates and coconut oil mixture to the food processor.
- Process until you have much smaller chunks of date and a liquid pulp.
- Add the Almond and Oat mix and incorporate on a low speed.
- Heat the Oven to 150’c (305’F)
- Remove from the food processor and place on a very lightly floured surface.
- Roll out the dough and cut using a cookie or circle cutter.
- Lightly grease the inside of cupcake trays and press your circle shaped doughs into the trays to form a tartlet.
- Bake these in the oven for 15 minutes and when the edges are golden brown.
- Carefully open the tin of coconut milk and using a spoon separate the cream from the water. You can bottle the water and drink it or use it in something else as we wont need it for the recipe (e.g. porridge or a smoothie).
- Put the cream in a sandwich bag and place in the freezer for 15 minutes.
- Set up an ice bath by filling a large bowl with ice and water then placing a smaller bowl over the top (making sure no water gets inside the smaller bowl).
- Take out the cream and whisk with a hand whisk until airy. Place back in the freezer and repeat about 2 or 3 times keeping it in the freezer for 20 minute intervals.
- Mix in the maple syrup and leave in the freezer until serving.
- Slice up the mango into cubes and then remove the cream from the freezer.
- Mix up the coconut cream to loosen then dollop evenly into all of the tartlets.
- Add some mango to top and sprinkle on some desiccated coconut.