Raw Mango Tart with Banana Crème Topping

    

This scrumptious pie was so different than any raw dessert I made and it looks so pretty. We brought it to a gathering where there were other raw foodies, and it went over very well!

It freezes well (without berries on top), but be sure it's totally defrosted before serving. It tastes MUCH better.
Mango Tart with Banana Crème Topping
from Whole Life Greens 

1 cup raw cashews

1 cup raw almonds

14  medjool dates (soak in water if very firm or dry)

1/3  cup unsweetened shredded coconut

2 large mangoes, peeled, pitted, and sliced

1 small banana, peeled and cut into chunks
2 tsp raw honey (or agave nectar)

1 Tbs glycerin-based (alcohol free) vanilla extract
Coconut oil, just enough to coat glass pie dish
1/2  cup fresh raspberries, blackberries, or blueberries 

Soak cashews and almonds separately overnight in water.

Drain, rinse, and thoroughly pat the almonds dry. Spread on a towel, and
let dry for 30 minutes. Place almonds in food processor, and process
into a meal. Add dates and coconut, and process to form a sticky "dough,"
scraping the sides of food processor with a rubber spatula. Lightly coat a
glass pie dish with coconut oil. Press the mixture into pie dish to form a
"crust." 

 Layer the crust with mango.

 








Drain cashews, rinse, and place in food processor. Add banana, agave
nectar or honey, and vanilla, and puree until creamy. Spoon into tart. Garnish with berries, and serve.

Store in refrigerator or freezer. Defrost fully before serving. 

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