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Nut Free Mango Mousse Tarts with Coconut Cream

Posted in Chips, Crackers, and Snacks on 2012-06-12
Nut Free Mango Mousse Tarts with Coconut Cream
Difficulty 5 minutes Serves 4-6
Craving a dessert with fresh seasonal mango that's cute and summery? Try out these epic tartlets by Heather Pace of Sweetly Raw complete with sweet silky mango mousse, fluffy coconut whipped cream and a nut free date and oat crust. If you haven't tried incorporating irish moss into your dessert recipes yet now is the time. It lends an incredibly smooth and light texture to pudding and mousse recipes that would otherwise be unreachable. Irish moss gel is that "secret" ingredient that takes your dessert recipes to the next level! Made completely of seaweed, it also packs a hefty dose of nourishing trace minerals!

Ingredients

Tart Shells

1/2 cup ground oat groats or oat flour (regular or gluten free oats)

1/4 cup shredded coconut

1/2 tablespoon maple syrup

1 medjool date

1 tablespoon water

1 tablespoon melted coconut oil

Pinch of salt

Mango Mousse

2 cups diced mango

1/2 cup irish moss gel **

1/2 cup full fat coconut milk*

10- 12 drops stevia

2 tablespoons agave or coconut nectar

1 teaspoon lemon juice

1/4 cup melted coconut oil

Coconut Whipped Cream

1 1/2 cups coconut milk*

2 tablespoons irish moss gel **

2 teaspoon agave

12 drops stevia

1 teaspoon lemon juice

8 drops vanilla medicine flower essence (or extract but that will tint the white color a bit)

4 tablespoons melted coconut oil

Generous 1/2 teaspoon xanthan gum

**Irish Moss Gel

3/4 cup water

2 oz soaked irish  moss

 

Directions

Tart Shells

1) In a food processor combine the oat flour, coconut, salt, date, and sweetener until well mixed.

2) Add the water and oil.

3) Blend again to incorporate.

4) If the dough doesn't stick together well, add 1/4 teaspoon more water and process again. It should press together very easily.

5) Line little tart pans with plastic wrap.

6) Press the dough up the sides of the tart pans/tart shells.

7) Chill in the fridge for at least 30 minutes or in the freezer for at least 15 minutes.

8) Remove from the plastic wrap and fill with mousse.

Mango Mousse

1) Blend all but the coconut oil until smooth and creamy.

2) Add the oil and blend again to incorporate.

3) Transfer to a bowl and chill until it thicks, firms slightly.

4) Spoon into the tart shells or layer in parfait glasses or spoon into bowls.

*Use canned or make fresh raw coconut milk by blending coconut water and pulp. Must be thick.

Coconut Whipped Cream

1) Blend all but the oil and xanthan in a blender until smooth.

2) Add the final two ingredients and blend again to incorporate.

3) The mixture will begin to thicken a little bit immediately.

4) Layer in a parfait OR chill for 8 hours to achieve maximum thickness (which is what I prefer).

5) Spoon over the mango tarts.

*Use canned or make fresh raw coconut milk by blending coconut water and pulp. Must be thick.

**Irish Moss Gel

1. Rinse a handful of irish moss in cold water until any bits of debris have been removed. Rinse until the water runs clear.

2. Allow the moss to soak in cold water for 6-12 hours.

3. Remove the moss from the soak water - do not rinse.

4. Chop the moss and blend it with the 1 cup water until it warms up and turns into a gel (you may have to scrap the sides of the blender down a few times).

5. Chill the gel in the fridge for 6-7 days, or use immediately. When using in recipes where it's already chilled and firm, make sure to pack it into the cup to get a proper measurement.