Mango Vegan Cheesecake Tarts
Ingredients
- 10 pitted dates
- 1/4 cup pumpkin seeds
- 1/4 cup almonds
- 1 tablespoon maple syrup
- 2 tablespoons coconut oil
- 2 tablespoons shredded coconut
Filling
- 1 tin coconut cream
- 1 cup mango puree
- 1/4 cup maple syrup
- 3 tablespoons agar agar
- 1 teaspoon cornflour
- 1/2 teaspoon ginger powder
- 1/4 cup orange juice
Preparation
Add all the ingredients from the tart list to a food processor and process until combined and sticky.
Grease tart tins with coconut oil or line with parchment paper.
Press the mixture firmly into the tart tins and freeze until set.
Keep coconut cream in the freezer for an hour to thicken it for easy scooping.
In a pan, combine coconut cream, maple syrup, mango puree, and orange juice and mix well on very low heat.
When the mixture is lukewarm, add agar agar, cornflour, and ginger powder and stir until completely dissolved.
Bring the mixture to a boil while stirring continuously and then remove from heat.
Let it cool down, stirring occasionally, until it reaches room temperature.
Pour the mixture into the prepared tart shells and freeze overnight.
Serve as desired.
