HCLF Raw Vegan Mango-Lime Tart

Raw HCLF Mango-Lime Tart

I am currently very sunstroke-y and tired and lethargic from lazing in the Winter sunshine all day and eating crumpets so I'm going to make this short but sweet! Ever find that you're searching raw vegan dessert recipes and it's like 'nuts, nuts, more nuts, seeds, soak some nuts, blend some nuts, ALL THE NUTS!'? Which is all well and good because nuts are delicious and nutritious, but sometimes you just don't feel like the heaviness eating a bunch of nuts in delicious cheesecake form can cause...

Enter, this beautifully tropical tart.  Nut free, gluten free, oil free and super light and fluffy so you can eat it all in one go for dessert or a snack and feel fab! It's a win win. I hope you guys enjoy!

Raw Vegan Mango-Lime Tart

Base:

•  ½ - ¾ cup GF oats (or flour of choice)
• handful of buckwheat groats
• 3 large medjool dates, soaked in warm water for at least 15 minutes
• 1 tsp vanilla extract
• 1 tbsp desiccated coconut
•   splash of water

Filling:

•    1 ½ cup frozen mango
• 1 large frozen banana, or 2 small
• juice from one lime
• dash of coconut milk, coconut water or liquid of choice 

How to:

1. In a high powered food processor, blend the oats and buckwheat groats. Drain the dates and add them to the mix with the vanilla, blending until a dough-like texture is reached. Using your hands, squish the coconut evenly throughout and then press into a small 5 inch tart case. (Nibble on any leftovers!) Put the case in the freezer to chill while you make the filling.
2. Using a high powered blender, add all the ingredients for the filling. Blitz until a mousse like consistency is formed, adjusting liquid amounts until you’re satisfied. Grab your tart base from the freezer, use a spatula and scoop the mousse into it. Refreeze until set (3 or more hours), then serve when you like!