Mango Cream Tartelette

For the crust:
1c hazelnuts
1c dates
A pinch of salt
⅛ teaspoon vanilla

1. In a food processor fitted with the S-blade, finely grind the hazelnuts. Gradually add the dates, salt and vanilla. If you have a "Green Star" juicer, you can also use it with the blank plate and alternately pass through the hazelnuts and dates.
2. Press the dough into small tartelette forms and remove immediately. Chill in the fridge while preparing the filling.

For the filling:
1 very ripe mango
⅛ teaspoon salt
⅛ teaspoon vanilla powder
4 tablespoons coconut cream

1. In a blender, blend mango, salt and vanilla powder until smooth and creamy.
2. Melt the coconut cream in a water bath, add to the mango cream in the blender and mix again.
3. Pour the cream unto the crust and decorate with fruit of your choice
4. Let set in the fridge for at least 1 hour before eating.