Raw Mango and Turmeric Tart

Method

1. Soak the raw almonds and sunflower seeds for 2 hours in water & drain well. In a high speed blender, process until it forms a coarse crumble. Add the dates, coconut oil and salt, and process until mixed thoroughly.
2. Divide the mixture into 8 cup cake holders, spread evenly over the base and press down firmly.
3. In a saucepan, melt the coconut butter gently with the coconut oil and maple syrup, stirring constantly. When combined, leave to cool.
4. In a blender, combine the mango flesh, turmeric, ginger. lemon juice and ground cardamon. Blend until smooth.
5. Gently stir into the slightly cooled coconut mixture and mix well. Spoon into the base layers. Then place in freezer.
6. In a bowl, beat the frozen coconut cream and 1/4 cup extra mango flesh. Add to the top of the frozen mango tart. Freeze again until set.
7. When you're ready to serve, remove the tart from the freezer and allow to sit for 1/2 hour. Top with toasted coconut and serve.