Blend oats in a blender to make the flour
Soak dates in hot water for 5mins
In a blender/food processor, combine the oat flour, dates, vanilla extract, shredded coconut and coconut oil to make a sand-like mixture.
Firmly press the mixture into tart tins and refrigerate while you make the filling.
Puree the mango in the blender
In a saucepan, heat coconut milk, add lemon juice, zest and stir together for 30secs. Then add agar agar powder and dissolve. Agar agar will help the filling set and be a little hard.
Remove from heat and add the mango puree to combine together. Sieve the mixture to get a smooth consistency.
Pour this mixture into the tart tins with the crust.
Refrigerate for at least 3 hours or overnight for better results.
I drizzled melted chocolate because why not! Enjoy!