Impressive vegan mango tarts topped with rich tropical passionfruit!
Tip the almonds in to a food processor and process until finely chopped. Add the dates and process until combined.
Roll out the date and almond mixture, cut the desired shape of the tarts out and line mini tins with the mixture.
Preheat the oven to 160C, place the tarts in the oven for 10 minutes or until the base is slightly darker. Leave to cool.
Blend a mango with a splash of coconut milk, tip in to a bowl, stir in the yoghurt, and spoon on to the tart bases. Spoon passionfruit on top, a long with chopped walnuts if desired and serve.