Raw Mango and Pineapple Tart

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.

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!