Raw Vegan Gluten-Free Mango Mousse Tart

Super creamy, bright and puckery fresh mango tart with no baking required! 

you can also poor batter into cupcake tins:

Raw Vegan Mango Mousse Tart
by Sarah Farsh May 12, 2020
  • raw dough for pie crust: 
    • 1 cup raw sunflower seeds (or unsalted raw almonds, cashews, walnuts or brazil nuts–soaked for a couple hours and drained)
    • 1 cup dry oats (or cooked quinoa, coconut flakes or more nuts/seeds)
    • 1 tsp cinnamon
    • 2 dates (or a heaping handful of raisins, dried apricots or dried mangos) 
    • 1/2 tsp stevia powder (optional if you want more sweet)
    • splash of water
  • filling: 
    • 1/2 block organic tofu
    • 1/2 cup raw cashews, rinsed and soaked for couple hours and drained (or coconut flakes)
    • 1/4 cup maple syrup (or date syrup)
    • 1 bag frozen mango chunks (about 2 cups)
    • 1 tsp cayenne pepper (optional if you want a kick of spice!)
  • topping: 
    • freeze dried raspberries or fresh berries for garnish
In a food processor, pulse together sunflower seeds (or nuts of choice), oats, cinnamon, dates, stevia powder together to make "dough". You may have to add a couple splashes of water just to get the motor running, but don't drown it (you want to keep it more like raw cookie dough!). Scoop dough out into a pie crust and press down with hands. Place in freezer to set for a little bit. Meanwhile, blend tofu, cashews, date syrup, mango chunks and optional cayenne pepper together until smooth. Poor mango cream into pie tart shell and freeze for an hour to set. Defrost like ice cream cake prior to serving and store in refrigerator.


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