Sweet mango and zesty lime filling with cream whipped coconut topping, just in time for summer. Raw, "guilt-free" cake with no-refined sugars
Ingredients
Crust
2 cups desiccated coconut
2 cups GF oats
3 tbsp. agave syrup
1 cup soaked pitted dates*
Filling
1 mango
zest and juice of lime
¼ cup coconut oil
¼ cup agave plus 1 Tbsp
2 Cans of Full-fat coconut milk (chilled overnight)
(extra two limes for decoration)
Instructions
For the crust
Place all the crust ingredients into a food processor and blend until it comes together into a sticky dough/mixture.
Press into a 9" tart tin and refrigerate
For the Filling
Place the mango flesh, lime juice, zest, coconut oil, agave and 4 Tbsp of coconut cream from the top of one coconut milk can into a food processor. Blend until smooth.
Pour into the tart shell and refrigerate again.
Scoop out the coconut cream fro the top of both tins of coconut milk (making sure you don't use any of the water) and place in a stand mixer/whisk or a bowl if using a hand held whisk.
Whisk for a minute or two until fluffy and forms peaks.
Spread the coconut cream on top of the tart evenly. Top with lime zest and lime slices and extra coconut cream if desired.
Chill in the fridge for at least 1 hour
Notes
This depends on how dry your dates are. I soak mine overnight or at least 3 hours before. If you use medjool dates then there is no need to soak. The dates are used to bind the crust, so add accordingly to the texture of your crust.
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/mango-lime-coconut-tart/