Vegan Mini Mango Cashew Tarts
Ingredients
Crust
- 1 Package of @EatonHemp Mango Cashew Coconut Super Squares (4oz) + extra squares to garnish
- 8 oz pitted dates
- 1/4 cup almond flour
- 1 pinch sea salt
Filling
- 1 1/4 cup of cashews, soaked
- 1/4 cup maple syrup
- 1/4 cup water
- 1 pack of frozen mango chunks (10oz)
- 1 tsp coconut oil
Preparation
Process the Super Squares, pitted dates and almond flour in a food processor or blender until you get a dough like consistency.
Grease the tart pans lightly with coconut oil, olive oil or vegan butter, then cut the dough into 3 equal parts. Form round balls and roll them out to fit the tart pans.
In a highspeed blender, blend the filling ingredients until you get a thick and smooth consistency.
Fill the tart pans with the filling and place in the freezer to set for 3-4 hours before eating.
Garnish with additional squares and enjoy!
