Jul 19, 2017

Creamy Chocolate Mango Raw Tart


2 cups of  almond meal,
1/2 cups of coconut flour,
2 tbsp maple syrup,
2 tbsp coconut oil,
1 tbsp cacao powder,
2 tbsp coconut milk.

Caramel sauce:
1 ripe mango
3 tbsp water
100 gr. marzipan
3 tbsp maple syrup
1/4 coconut oil
1 tsp matcha


1. Place all base ingredients in a food precessor and mix them on high . The dough easily holds together when you pressed in hand.

2. Place the dough in a pan and firm with your hand or spoon.

3. Blend all caramel sauce ingredients into blender and process until smooth.

4. Spread over the base , if the base remain too much, you can add one more layer top of the sauce. After deep freeze for 2-3 hours.

5. Serve with chocolate sauce if desired.


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