Mango Hemp Seed Tart (Makes 12 slices)

Ps. You can make this with any fruit that is in season.

Base

10 medjool dates, pitted

1 cup slivered almonds (150g)

1/2 cup macadamias (80g)

1/4 cup hemp seeds + extra to top with

Pinch salt

Filling

1 1/2 cups raw cashews (soaked for at least 6 hours)

Flesh of 1 mango

270ml coconut cream

1/4 cup coconut oil, melted

1/4 cup maple syrup or honey

Juice of 1 lime

To dress: sprinkle with hemp seeds.

What to do!

Prepare a circle spring form pan and line with baking paper.

To make the base, place all ingredients into a food processor and blend until the mixture is combined and sticky.

Press the mixture firmly into the base and set in the freezer for 30 minutes.

While the base is setting, make the filling by combining all ingredients in a high-powered food processor until a smooth consistency is formed.

Remove the base from the freezer and pour over the mango filling and return to thefreezer for at least 2 hours to allow the filling to set.

When ready to eat, remove from the freezer for 10 minutes to allow the slice to thaw out for a few minutes. The consistency will turn from hard/icy to a creamier consistency. It’s worth the wait!