These cannabis mango fruit tarts are a cute, delicious, plant-based, gluten-free dessert that is easy to make and fun to enjoy. Made with cannabis coconut oil and fresh mangos, these tiny tarts are perfect for summer entertaining and fit almost any dietary need.
Prep Time: 20mins
Cook Time: 15mins
Additional Time: 20mins
Total Time: 55mins
Servings: 102" Mini-Tarts
For the Tart Crust
15wholepitted, chopped dates, dried, pitted
¾cupraw unsalted cashews
2tablespoonsunsweetened shredded coconut flakes
1tablespooncoconut oil, or cannabutter, room temperature*
In a food processor, pulse together the Medjool dates, cashews, coconut flakes, and cannabis coconut oil until a fine consistency is achieved.
Remove the date mixture and shape the crust on the bottom and up the sides of a tart tin pan.
Bake for 15 minutes. Remove from the oven and allow to cool completely before removing the crust from the tin.
For the Mango Cream
In a blender or food processor, combine the yogurt and fresh mango. Blend until completely smooth.
Pour the mango cream mixture into the date crust and return to the refrigerator to set for 20 minutes.
For The Fruit Topping
After the tarts have had the chance to set, top each one with fresh mango, raspberries, blueberries and blackberries.
Optional Mango Glaze
In a small bowl, combine the mango preserves and water. Microwave for 20 seconds and then stir well.
Gently brush over the fruit tart to create a mango glaze.
Serve immediately or refrigerate until ready to enjoy.
*Do not melt the cannabis-infused coconut oil in the microwave!Alternative Infusion Option:If you prefer to infuse your tarts with cannabis concentrates, gently warm them and mix with the yogurt and mangos in the blender when making the mango cream.
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Cannabis Mango Fruit Tarts https://emilykylenutrition.com/mini-mango-fruit-tart/