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Mango Almond Joy Macaron Tarts

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By @scecco_food.for.thought

1 cup dried mango, soaked in hot water for 5-10 minutes and drained
3/4 cup almonds
3/4 cup desiccated coconut
1/4 cup dark chocolate

1.5 cups almond or coconut milk
1/4 cup + 2 tbsp chia seeds

Homemade coconut whip, ombre coloured with beetroot powder, Blue Majik and green Spirulina or E3AFA
Vegan macaron

Combine filling ingredients and refrigerate for 2 hours+. Process almonds + coconut into a coarse powder, then transfer to mixing bowl. Process dried mango + chocolate into a coarse paste and mix with almond coconut powder. Press into mini tart pans and refrigerate for 30 + minutes. Fill crusts with chia pudding, pipe coconut whip flowers to cover and top with macarons.


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Belconnen ACT 2617
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