4th of July Tart
This simple and delicious tart is sure to become a family favorite this summer. Made with a gluten-free crust featuring leftover almond pulp and a creamy, dairy-free filling and topped with beautiful, fresh berries.
Instructions
CRUST1. Preheat oven to 350F. Grease a 9-inch tart pan with coconut oil and set aside.
2. For the crust add oats and almonds into a food processor.
3. Pulse until combined, add almond pulp, maple syrup and coconut oil. Process into a moist mixture.
4. Firmly press dough into the tart and press up on the sides as well. Bake for about 10-15 minutes until crust appears golden brown.
5. Let sit for about 5-10 minutes and then transfer onto a cooling rack.
FILLING
1. For the coconut filling heat coconut milk, coconut butter, coconut oil and maple syrup in a small pot over low-medium heat until combined.
2. Turn heat to medium-high until it starts to boil. Add in agar and whisk continuously until the powder has dissolved.
3. Let sit for about 5 minutes to cool down, then pour coconut mixture into the tart.
4. Transfer into the fridge and let set for about 2 hours.
5. Garnish with fresh berries and serve.
6. Store in an airtight container in the fridge for up to 2 days.
Ingredients
- 1 cup gluten-free oats
- ½ cup almond pulp (from almond milk)
- ½ cup almonds
- 5 tbsp coconut oil (melted)
- 2 tbsp maple syrup
- 1 ½ cans full fat coconut cream
- 4 tbsp coconut butter
- 2 tbsp coconut oil
- ¼ cup maple syrup
- 1 tsp agar agar powder
Similar recipes
Oat milk is an ideal alternative for those with allergies or intolerances to nuts or seeds, or for anyone looking to switch things up a bit! It’s also naturally thicker...
These festive mini donuts are vegan and gluten free, making it the perfect holiday treat for everyone to enjoy. Made with fresh pistachio milk and flour using my Almond Cow,...
Here is your new go-to vegan Pie Crust, featuring leftover almond pulp from your Almond Cow. Add your favorite filling, bake and enjoy!