Raw Mango Smoothie Tart With Pecan Fig Crust and Strawberry

Ingredients

For the Crust

• 2 cups almonds, raw and finely minced
• 1 1/2 cups dried figs, stems removed, soaked in water for 1 hour
• 1 tablespoon fresh lemon zest
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon sea salt

For the Filling

• 2 cups dried mango, soaked for 1 to 3 hours in next ingredient
• 2 cups orange juice, until soft
• 3 tablespoons dates, pitted
• 1/4 cup raw macadamia nuts
• 1 tablespoon shredded coconut
• 1 tablespoon lemon juice
• 1 fresh mango, peeled and cored

For the Coulis

• 1 cup strawberry, green removed
• 1/2 cup orange juice
• 1 1/2 teaspoons ginger
• 1 tablespoon raw sugar

Directions

1. 1

   In a food processor, blend the crust ingredients until it forms a ball. Might have to split it up first to effectively blend. Put the mix into a 9-inch tart or pie pan. I assume you know that you need to push the mixture down and make it crust-like ;).

2. 2

   In a blender, blend the mango along with the OJ, dates, macadamias, coconut, lemon juice, and mango until creamy. Pour the smoothie-like concoction into the crust. Then just pop it in the freezer for a while. Uncovered if you want it to look pretty.

3. 3

   In a blender, blend the coulis ingredients until smooth. Pour a small puddle of the coulis onto a plate, place a slice of the tart on top of the puddle, then dribble more on the top.

4. 4

   Most importantly -- ENJOY :).