Mini Mango Cashew Tarts *SINFUL*

Mini Mango Cashew Tarts

Yield: 3 mini tarts

Prep Time: 15 min + 3 hours to set in the freezer


Crust Ingredients:


1 Package of Eaton Hemp Mango Cashew Coconut Squares (4oz) + extra squares to garnish

8 oz pitted dates

1/4 cup almond flour

1 pinch sea salt



1 1/4 cup of cashews, soaked

1/4 cup maple syrup

1/4 cup water

1 pack of frozen mango chunks (10oz)

1 tsp coconut oil




3 small pie or tart pans (about 5”)



  1. Process the squares, pitted dates and almond flour in a food processor or blender until you get a dough like consistency.
  2. Grease the tart pans lightly (with coconut oil, olive oil or vegan butter), then cut the dough into 3 equal parts. Form round balls and roll them out to fit the tart pans.
  3. In a highspeed blender, blend the filling ingredients until you get a thick and smooth consistency.
  4. Fill the tart pans with the filling and place in the freezer to set for 3-4 hours before eating.
  5. Garnish with additional squares and enjoy!


  1. Depending on the exact size of your tart pans, you may have a little dough left over, in which case you can use it to form bliss balls.
  2. Store the tarts in the freezer for up to a month and let them de-thaw for 15-20 minutes before serving.
  3. Desiccated coconut works well instead of almond flour as well.

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