This might be the simplest, quickest recipe on my blog. It literally took 5 minutes, but it tastes heavenly. It was a huge dinner party hit. It’s incredibly refreshing, making it a perfect summer dessert. Wonderfully light yet amazingly satisfying. Even the non-healthy eaters devoured it. Raw vegan desserts might sound kind of unappetising, but trust me everybody loves them when they taste like this! The sweet mango and pineapple combine with the cashew nuts and coo nut oil to create an incredibly soft, creamy topping which perfectly contrasts with the firmness of the raw date and nut base, which is also unbelievably sweet and delicious. Even better, every ingredient in this heavenly tart does wonders for your body and since it is raw each piece of goodness is totally preserved in the tart. There is nothing in it to feel guilty about. From the protein rich pecans and almonds to the fibrous dates and the soothing coconut oil, everything helps to aid digestion and promote a beautifully healthy body. The mango in particular brings in fantastic vitamins, minerals and antioxidants, as well as an extra boost of dietary fibre. While pineapple is one of the richest sources of vitamin C around, which is vital for the proper function of the immune system. All in all this is one of the most delicious, light and all round incredible desserts and you can enjoy every bite knowing that it’s only bringing you goodness!

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

- 1/2 a cup of water

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, water and coconut oil and blend until a thick creamy paste has formed. Spread this over the base and place the dessert in the fridge for 3 hours, this will allow it to set. Then serve, slice and enjoy!