Yield: 6 servings

Prep time: 15 minutes

Total time: 1 hour 15 minutes

Ingredients:

• 1 cup of almond flour

• 1 cup of walnuts

• 1/2 cup of pitted dates

• 2 tsp melted coconut oil

• 3 tbps maple syrup

• Pinch of salt

• 1 can of coconut cream

• 1/2 cup of strawberry

• 3 tbps cornstarch

• 1 tsp vanilla extract

• 1/2 cup of mango puree

Instructions:

1. Preheat the oven to 350F/170°C/gas mark 4. In a food processor, add the almond flour, walnuts, pitted dates, coconut oil, maple syrup and salt until it begins to stick together.

2. Press the mix into a lightly greased tart pan, making sure to cover all sides evenly and refrigerate the crust while making filling.

For the strawberry filling: . .

1. To separate the coconut cream from the milk, open the can and carefully remove the hardened cream on top. In a medium sized pan on medium heat pour 1/3 cup of coconut milk, Add the of strawberry (pureed) corn-starch, vanilla extract and a pinch of sea salt. keep stirring until it thickens (5 minutes) and set aside to cool.

2. Repeat the same for mango except adding 1/2 cup of mango puree instead of strawberry this time. Once cooled to room temperature remove the prepared crust from the fridge and add the mixture into the crust smoothing the top with a spoon, set in the refrigerator for at least an hour before serving .