No-bake vegan coconut mango tart for two

1. Grind the desiccated coconut, the nuts and the seeds in the food processor. Add the rest of the ingredients for the crust and process until well combined. The mixture should stay together when pressed. If it’s too dry, add some more coconut oil and mix.

2. Press the mixture onto the tart pan and put it in the freezer until you make the cream.

3. I used canned mango, so I made the cream by hand by mashing the fruit with a fork. If you are using raw mango, make it in the food processor.

4. Melt the coconut oil, add it to the coconut cream, add the maple syrup and mix well. Save one tablespoon of the mango puree, and add the rest to the coconut cream. Then, mix everything until you have a homogenous mixture.

5. Transfer the mixture over the crust and decorate with the rest of the puree. You can use mango slices for decoration instead.

6. Refrigerate overnight and enjoy!