Mango Coconut Chia Tarts

These tarts are refreshing and are a perfect summer dessert . . . or really for any season. They are full of complementing flavors and textures. Plus, they are free from refined sugar and gluten so they will work for someone who is on a restrictive diet.

MANGO COCONUT CHIA TARTS [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE BASE:

• 3/4 cup walnuts
• 1 cup dates, pitted
• 1 teaspoon coconut oil, melted
• 1/4 cup desiccated coconut
• A pinch of Himalayan rock salt

FOR THE CASHEW LAYER:

• 1/2 cup cashew nuts, soaked overnight
• 2 tablespoons coconut cream
• 4-6 tablespoons rice malt syrup
• 1/4 teaspoon vanilla paste
• 1/2 cup coconut milk
• A pinch of Himalayan rock salt

FOR THE SETTING:

• 2 teaspoons agar agar
• 1/2 cup warm water

FOR THE COCONUT CHIA LAYER:

• 1/2 cup mango juice
• 2 tablespoons chia seeds, left to soak overnight
• 2-4 tablespoon rice malt syrup

PREPARATION

1. Add the 3/4 cup walnuts, 1 cup dates, 1 teaspoon melted coconut oil, 1/4 cup desiccated coconut, and a pinch of Himalayan rock salt into a food processor and blend until everything is broken down and combined.
2. Line the bottom two four-inch springform pans with baking paper.
3. Divide the mixture in half and press some into each pan to form the base of the tarts.
4. In a small pot, add 1 teaspoon agar agar and 1/4 cup warm water, stir and leave this to soak while you make the cashew layer.
5. For the cashew layer, add the 1/2 cup cashew nuts, 2 tablespoon coconut cream, 4-6 tablespoons organic rice malt syrup, 1/4 teaspoon vanilla paste, a pinch of Himalayan rock salt, and 1/2 cup coconut milk into a blender and blend until smooth. The agar agar seems to lessen the sweetness, so be sure to add extra rice malt syrup if you have a very sweet tooth
6. Bring the pot with agar agar to a boil on a medium heat, stirring it constantly, for about 1 minute.
7. Add the cashew layer and allow the pot to simmer for 3-5 minutes, stirring it continuously.
   Once the mixture has become quite thick, remove it from the heat and pour it in even quantities into each mini springform pan.
8. Place them into the refrigerator to set.
9. For the coconut layer, mix the mango juice and the chia seeds together and then, repeat steps five-eight replacing the cashew layer with the coconut one.
10. Add 1 teaspoon agar agar and 1/4 cup warm water, stir and leave to soak for a few minutes.
11. Bring the pot to a boil on a medium heat, stirring constantly, for about 1 minute.
12. Add the coconut layer and rice malt syrup and allow it to simmer for 3-5 minutes, stirring constantly.
13. Remove the mixture from the heat and pour it into each mini spring form pan. be sure that the cashew layer has set enough to hold the coconut layer.
14. Place the tarts in the refrigerator and allow them to set overnight.

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