Vegan Mango Jelly Tart - Refined Sugar Free
Prep time
Cook time
Total time
Hazel & Cacao:
Recipe type: Dessert
Serves: 12
  • BASE:
  • 2 cups wholemeal baby biscuits (or biscuits of choice)
  • ⅓ cup desiccated coconut
  • 1½ tsp ground ginger
  • 2 TBSP coconut oil
  • 1 cup quick oats
  • 1 tsp maple syrup (optional)
  • 1½ cups cashews or slivered almonds (soaked for 15 mins in boiling water)
  • 200g coconut cream from a can
  • 3 TBSP maple syrup
  • 1 TBSP coconut oil
  • Juice ½ lemon
  • 1 large mango
  • 1 cup of water
  • 1-2 TBSP maple syrup
  • 1 TBSP agar powder
  1. For the base, process all the base ingredients into a food processor until sticky. Press down evenly onto the base and sides of a long tart tin and set aside.
  2. For the filling: Blend all ingredients in a blender until smooth. Pour over base and place in the freezer for 2 hours until set.
  3. For the mango jelly, blend all mango jelly ingredients in a blender until smooth. Pour into a saucepan and bring to a boil, constantly whisking, once boiling, keep whisking for about 2 minutes until mixture starts to thicken slightly. Pour on top of the tart and set in the fridge for about 30 minutes. Decorate with raspberries of toppings of choice, slice and enjoy.
Recipe by Hazel & Cacao at