Raw Mango Pineapple Tart with a Cashew Date crust!

Crust: 
1 cup raw cashews
1/2 cup dates
1 tbsp maca (optional) 
pinch of salt

Blend the above ingredients thoroughly in your food processor. Pour mixture into a cake/pie pan and press down firmly with fingers until evenly distributed. Place in freezer.

Filling:
2 mangoes
1/2 pineapple
2 tbsp coconut meat

Blend ingredients in food processor or blender until mixed into a smooth texture. Pour contents on top of crust and smooth out with utensil. Place pan in freezer overnight. Use sharp knife to file around the edge of the tart, then flip the pan over onto a flat surface (plate or cutting board). Let sit in the fridge or room temperature to defrost a bit before consuming.

Plant Based Babe