Chili mango raw mini-tarts

We all know that most times the craving for a bite of something sweet is unplanned. It just…happens. At what might often times seem to be the worst time ever – right after dinner when we’re at our laziest. So the question we’ve all been pondering at least once or twice is “What can I make/eat that is super fast, super easy and super delicious?”.

With this warm and slightly fiery chili mango mini-tart we hereby introduce a new category. The 5 minutes (or so) desserts – easy, healthy and yum!

To make two mini-tarts we used:

3/4 cup raw almonds 
1/3 cup shredded coconut (unsweetened)
3 dates
2 TBSP water

We mixed all in a blender until completely incorporated but not too finely. We place baking paper in 2 small pie shapes, divided the mixture in two and spooned equally in the pie shapes. We pressed the mixture with our fingers to give the tartlets their shape. We then covered and placed them in the freezer for a couple of minutes.

For the filling we used:

2 mangoes, peeled and chopped
juice of 1 lime 
1-2 tsp chili powder (to serve)
unsweetened dry coconut flakes (to serve)

After we peeled and chopped the mangoes, the roughly chopped them with a fork and mixed them with the lime juice. We spooned them equally in the two mini-tarts, sprinkled chili powder and coconut flakes and served! A bit of raw honey could be added for extra sweetness if the mangoes are not very ripe.


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