Raw Mango Smoothie Tart With Pecan Fig Crust and Strawberry

Submitted by Vegan_Baker900

"This is a deliciously nutritious pie recipe that I had thought I royal messed-up. I believe my royal mess-up turned out quite nice :) It's not too sweet. So it's definitely very enjoyable. And best of all, it's painfully nutritious! You'll feel the happy vitamins and enzymes running rampant in your body!... not really, but you get the idea."

 

• Ready In: 20mins
• Ingredients: 16
• Serves: 8

ingredients

• For the Crust

• 473.18 ml almonds, raw and finely minced
• 354.88 ml dried figs, stems removed, soaked in water for 1 hour
• 14.79 ml fresh lemon zest
• 7.39 ml cinnamon
• 1.23 ml sea salt

• For the Filling

• 473.18 ml dried mango, soaked for 1 to 3 hours in next ingredient
• 473.18 ml orange juice, until soft
• 44.37 ml dates, pitted
• 59.14 ml raw macadamia nuts
• 14.79 ml shredded coconut
• 14.79 ml lemon juice
• 1 fresh mango, peeled and cored

• For the Coulis

• 236.59 ml strawberry, green removed
• 118.29 ml orange juice
• 7.39 ml ginger
• 14.79 ml raw sugar

directions

1. In a food processor, blend the crust ingredients until it forms a ball. Might have to split it up first to effectively blend. Put the mix into a 9-inch tart or pie pan. I assume you know that you need to push the mixture down and make it crust-like ;).
2. In a blender, blend the mango along with the OJ, dates, macadamias, coconut, lemon juice, and mango until creamy. Pour the smoothie-like concoction into the crust. Then just pop it in the freezer for a while. Uncovered if you want it to look pretty.
3. In a blender, blend the coulis ingredients until smooth. Pour a small puddle of the coulis onto a plate, place a slice of the tart on top of the puddle, then dribble more on the top.
4. Most importantly -- ENJOY :).