Approx. 40 dates, pitted
140 g almonds
6 tbsp. buckwheat or almond flour
60 g cashews, soaked for 15 min in lukewarm water
2 mangos, peeled and cubed
2 tbsp. coconut oil
drop vanilla essence
2 mangos, peeled and sliced thinly
Silicon quiche / tart mould
Process mango, drained cashews, coconut oil and vanilla essence in a blender until smooth. Place in fridge while preparing the filling.
Process dates, almonds and buckwheat / almond flour until it forms a sticky mass. Add rice syrup if the dough is not sticky enough. Roll out the dough between two sheets of cling film (so as not to have it stick to your rolling pin) into a large enough circle and cover the silicone mould. The tart will be easier to remove from a silicon mould than a traditional baking tin. Scoop the filling into the crust.
Arrange the mango slices in overlapping style, like rose petals, onto the filling, working from the outside in. Place the tart in the freezer for 2 hours until firmed up. Remove from the freezer about 15 minutes before cutting and serving.
Delicious with (vegan) lavender cream!