1. Preheat oven to 350F. Oil a tart pan and set aside.

2. Place all crust ingredients into a large mixing bowl, except for coconut flour, tapioca starch, and carob powder. Use an immersion blender to mix all the ingredients together until smooth. Note: if you don’t have an immersion blender, you can do this in a food processor or by hand too. Add in remaining crust ingredients and mix the mixture by hand, kneading it lightly until a sticky and very soft dough forms. Transfer this dough into a 7" tart pan and press it down to spread it evenly throughout the pan (base and edges) using your hands until it’s shaped and molded to the tart pan shape. Use a fork to pierce some holes along the base of the crust to prevent bubbling while baking. Place in the oven and bake for 22 minutes. Remove from oven and cool a on a rack.

3. To prepare the filling, place all filling ingredients in a good blender (I used my Vitamix for this) and blend until mixture is smooth. Pour into the cooled tart crust.

4. Throw swirl ingredients together into a clean blender (I used my magic bullet for this part) and process until mixture is smooth and liquid. Pour into a squirt bottle or a pipping bag and drizzle over the tart. Use s skewer to create a swirl pattern to your liking (here's a tutorial of an easy way to do this). Sprinkle with toppings if you like.

5. Place the tart in the fridge and allow the carob mango filling to set for at least two hours. Keep tart refrigerated prior to serving for a decadent ice-cream-like tart, or keep at room temperature for a bit for a more creamy and mousse-like consistency (I like mine chilled more personally). Otherwise, store the tart in the fridge.