Raspberry Mango Sunrise Tarts

[Raw, Gluten Free, Dair

y Free] Made these babies this afternoon, super easy to make and oh so yummy! • 1 cup crushed raw walnuts • 1 teaspoon cinnamon • 1/4 cup shredded coconut • 2 1/2 tablespoons honey • 1 cup diced mango • 1 cup raspberries METHOD: 1. Combine walnuts, honey and cinnamon and mix until it starts to come together and can be moulded with your hands. 2. Spoon some of the mixture into the bottom of a ramekin and press down to create the base of the tart. 3. Puree raspberries in a blender or food processor and fill the ramekin half way. 4. Puree mango in a blender or food processor and fill the ramekin to the top. 5. Place the tart in the freezer and chill for at least 3 hours, don’t remove until just before serving. 6. To serve run a little hot water over the ramekin to loosen the tart, and serve on a plate topped with diced mango and raspberries. NOTE: Raspberries and mangoes can be pretty expensive, so it works out a lot cheaper to buy frozen fruit!

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