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
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.