Even though I totally admire them, I could never be a vegan. At least not now. Not while most of my diet consists of string cheese and other such cheap, processed things.

But I have friends who are vegans. Friends who are vegans and great cooks. So one night, these great-cooking-vegan friends of mine made this tart. And it was freaking fabulous. And so I want to share it with you.

Here’s what you need:

INGREDIANTS:

Crust:
* 2 1/4 cups raw slivered almonds
* 3/4 cup of pitted medjool dates
* 1/4 teaspoon salt

filling
* 1 1/4 cups mangoes
* 1/4 cup dried mango, cut up into pieces and soaked for 10 minutes

topping
* your favorite fruit(banana, kiwi, strawberries, blueberries…)

DIRECTIONS

1) Food process the almonds, medjool dates, and salt until they become coarse crumbs.

2) Get a 9 in pie pan and using your hands or a rubber spatula, press the almond mixture into the form of a crust.

3) Plastic wrap the crust and put in the freezer for about 15-20 minutes.

4) Meanwhile, blend the mango and the soaked dried mango until smooth. Leave in refrigerator until ready to assemble tart. (Pineapple can be used in place of mango).

5) Pour the filling over the crust and top off with fruit. Cover the entire tart.

6) Refrigerate for at least an hour. Preferably, overnight.

[Recipe courtesy of recipezaar.com)