Paleo and Gluten-Free Vegan Mango Carob Tart {AIP-Friendly, Refined Sugar-Free}

Paleo and Gluten-Free Vegan Mango Carob Tart {AIP-Friendly, Refined Sugar-Free}

{Gluten-Free, Vegan, Paleo, AIP-friendly, Refined Sugar-Free}

Paleo and Gluten-Free Vegan Mango Carob Tart {AIP-Friendly, Refined Sugar-Free}

Carob and mango have been my obsession lately. I’ve recently made really delicious mango carob bites — basically mango chunks covered in delicious carob sauce. They were to die for, but also um… really ugly, which is why they didn’t up on the blog here ;). My next mango carob treat was a mango carob mousse — also to die for (I couldn’t stop eating it!), but its consistency wasn’t that great, so I didn’t end up sharing the recipe with you either. One thing I knew for certain though — the fusion of mangoes and carob is otherworldly! I just couldn’t give up. And so, on my third attempt to create a treat with that flavor combo, I ended up with this most amazing gluten-free vegan mango carob tart {that happens to be paleo and AIP-friendly}.

Now this is a dessert to brag about! You’ve got to make it to understand. Really. You must. It’s so refreshing, but also somehow rich and creamy, and can even be made mousse-like if you thaw it out a little. It’s perfect for a hot summer day, or paired with a cozy cup of Joe. I can keep going, but I’m sure you get it by now — so just go ahead and enjoy it!

Paleo and Gluten-Free Vegan Mango Carob Tart Recipe:

*Makes a mini tart (7″ pan), but you can easily double this recipe for a full size tart pan.

Crust Ingredients:

  • 1/4 cup coconut oil, melted or very soft
  • 1/3 cup maple syrup (or liquid sweetener of your choice)
  • 1/2 tbsp pure vanilla extract
  • 1/4 tsp salt
  • 1/3 cup water
  • 1/4 cup apple butter (apple sauce would work too)
  • 1/2 cup coconut flour
  • 1/4 cup tapioca starch
  • 1/4 cup carob powder

 Filling Ingredients:

  • 1 1/2 cups chopped mango (thaw out if frozen — mango should be at room temperature)
  • 1 cup coconut oil, very soft or liquified (but not hot)
  • 1/2 cup carob powder
  • 6 tbsp maple syrup (or liquid sweetener of your choice)
  • 2 tsp pure vanilla extract
  • pinch of salt

Optional: Mango Swirl Ingredients:

  • 1/4 cups chopped mango (thaw out if frozen)
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup (or liquid sweetener of your choice)

Optional: Topping Ingredients:

  • 2 tbsp slivered almonds (omit for AIP. Can substitute with toasted coconut shreds instead)
  • 1 tbsp cacao nibs (omit for AIP and if you’re chocolate-free)

Directions:

1. Preheat oven to 350F. Oil a tart pan and set aside.

2. Place all crust ingredients into a large mixing bowl, except for coconut flour, tapioca starch, and carob powder. Use an immersion blender to mix all the ingredients together until smooth. Note: if you don’t have an immersion blender, you can do this in a food processor or by hand too. Add in remaining crust ingredients and mix the mixture by hand, kneading it lightly until a sticky and very soft dough forms. Transfer this dough into your tart dish and press it down to spread it evenly throughout the pan (base and edges) using your hands until it’s shaped and molded to the tart pan shape. Use a fork to pierce some holes along the base of the crust to prevent bubbling while baking. Place in the oven and bake for 22 minutes. Remove from oven and cool a on a rack.

3. To prepare the filling, place all filling ingredients in a good blender (I used my Vitamix for this) and blend until mixture is smooth. Pour into the cooled tart crust.

4. Throw swirl ingredients together into a clean blender (I used my magic bullet for this part) and process until mixture is smooth and liquid. Pour into a squirt bottle or a pipping bag and drizzle over the tart. Use s skewer to create a swirl pattern to your liking (here’s a tutorial of an easy way to do this). Sprinkle with toppings if you like.

5. Place the tart in the fridge and allow the carob mango filling to set for at least two hours. Keep tart refrigerated prior to serving for a decadent ice-cream-like tart, or keep at room temperature for a bit for a more creamy and mousse-like consistency (I like mine chilled more personally). Otherwise, store the tart in the fridge.

Paleo and Gluten-Free Vegan Mango Carob Tart {AIP-Friendly, Refined Sugar-Free}

Happy baking!

xo Audrey

P.S. If you’re looking for something similar, check out this Gluten-Free Vegan Chocolate Black Cherry Tart Recipe too {Paleo}.

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This Paleo and Gluten-Free Vegan Mango Carob Tart recipe has been shared with Natural Living Monday, Gluten-Free & DIY Tuesday, Gluten-Free Wednesdays, Real Food Wednesday, Paleo AIP Recipe Roundtable, Allergy-Free Wednesdays, Let’s Get Real Friday Party, #glutenfreefridays, Natural Family Friday, and Fat Tuesday.

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6 Responses to Paleo and Gluten-Free Vegan Mango Carob Tart {AIP-Friendly, Refined Sugar-Free}

  1. Angelica August 29, 2014 at 2:21 pm #

    Hi Audrey,
    The tart is so delicious and the flavor combination works perfectly. I was so excited to see this recipe because I was out of the carob truffles. The carob truffles were amazing I kept them in the freezer. I can now call myself a carob fan thanks your recipes. Thank you so much for the recipes, it makes my AIP journey easier.

    • Audrey September 4, 2014 at 6:31 pm #

      Hi Angelica — thanks so much! I’m so happy you liked it. Carob is becoming quite a favorite for me as well lately :)

  2. Eileen @ Phoenix Helix September 3, 2014 at 9:42 pm #

    Hi Audrey. This was the reader favorite at the Paleo AIP Recipe Roundtable. No surprise there! Thanks so much for linking up.

    • Audrey September 4, 2014 at 6:32 pm #

      Thanks for letting me know, Eileen! I’m so happy people liked it :) I’ve got a new recipe to share this week, so hopping over there now!

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