These cute mini mango pies are the best! They’re like tropical mini ‘cheesecakes’. They’re gluten free, sugar free, dairy free, vegan, raw and nut free.
They’re made in less than 15 minutes and you can keep them in the freezer until serving.
What are you waiting for? Get baking!
And don’t forget to share your picture on Instagram and tag me or use #annetravelfoodie. I love to see all your creations!
Ingredients for 6 Mango Pies:
* 100 gram (3/4 cup) almond flour
* 50 gram (1/2 cup) dates
* 2 tbs coconut oil, melted
* 1 ts cookie spices (or cinnamon)
* 1 mango (or 1 package of frozen mango, thawed)
* 40 grams (1.4 ounce) cashews, soaked overnight
Mix the first 4 ingredients in a blender or food processor. Divide the batter over 6 muffin tins and press to firm. Set aside in the freezer while making the mango layer.
For the mango layer you mix the mango and the cashews in a food processor until smooth. Divide the mixture and put the mango pies in the freezer until serving (at least 2 hours).
You can make these cuties days in advance as you can freeze them for a couple of weeks.