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Raw mango and pineapple tart

Makes 1 tart

For the base:

2 cups of pecans

2/3 of a cup of almonds

3 cups of dates

1 tablespoon of pure maple syrup

For the topping:

1 mango

a cup of pineapple

1 cup of cashew nuts

3 tablespoons of pure maple syrup

1 tablespoon of coconut oil

Start by making the base. Place all of the nuts in a food processor and blend

for a minute or two until they are crushed, then add the dates and spoon of

maple syrup and blend again. Once a sticky layer has formed then remove the

mixture and use a spatular to press it into a baking dish.

Then place the cashew nuts in the blender for a few minutes until they begin to

turn into a nut paste. One this has happened ad the mango, pineapple, maple

syrup and coconut oil and blend until a thick creamy paste has formed. Spread

this over the base and place the dessert in the freezer for 3 hours, this will

allow it to set. Then serve, slice and enjoy!