Transform your dessert experience with these delightful spiced chia and coconut tartlets, paired with a luscious mango sorbet. This vegan treat incorporates unconventional ingredients, such as chia seeds and an exotic blend of spices, to create a dessert that’s both refreshing and satisfying.

Ingredients

For the Tartlet Crust:

  • 1 cup almond flour
  • 1/4 cup coconut oil, melted
  • 2 tablespoons maple syrup
  • 1/4 teaspoon sea salt

For the Chia Coconut Filling:

  • 1/2 cup chia seeds
  • 1 1/2 cups coconut milk
  • 2 tablespoons agave syrup or maple syrup (to taste)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon turmeric powder (for color and flavor)
  • Pinch of sea salt

For the Mango Sorbet:

  • 2 ripe mangoes, peeled and chopped
  • 2 tablespoons lime juice
  • 1 tablespoon agave syrup (optional, based on mango sweetness)

Instructions

Start by preparing the tartlet crust:

  • In a mixing bowl, combine almond flour, melted coconut oil, maple syrup, and sea salt. Stir until well combined and a dough forms.
  • Press the dough evenly into the bottom and up the sides of a tartlet pan or individual tartlet molds. Use a fork to poke holes in the bottom to prevent bubbling.
  • Chill the crust in the refrigerator for about 30 minutes to firm up.
  • Preheat your oven to 350°F (175°C) and bake the chilled crust for 10-12 minutes, or until lightly golden. Remove from the oven and let cool.

Next, prepare the chia coconut filling:

  • In a bowl, whisk together chia seeds, coconut milk, agave syrup, vanilla extract, cinnamon, cardamom, turmeric, and sea salt until well combined.
  • Let the mixture sit for about 10 minutes, then whisk again to prevent clumping. Allow it to thicken for an additional 20 minutes, stirring occasionally.
  • Once the filling has thickened, spoon it into the cooled tartlet crusts, smoothing the top with a spatula. Refrigerate for at least 1 hour to set.

While the tartlets are chilling, make the mango sorbet:

  • In a blender, combine the chopped mangoes, lime juice, and agave syrup (if needed). Blend until smooth and creamy.
  • Pour the mango mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes until fully frozen and fluffy.

To serve:

  • Remove the tartlets from the refrigerator and carefully unmold them from the pans.
  • Top each tartlet with a scoop of mango sorbet and garnish with fresh mint leaves or toasted coconut flakes, if desired.

These spiced chia and coconut tartlets with mango sorbet are not only visually stunning but also bursting with flavor. Enjoy this unconventional dessert that will leave your taste buds dancing!