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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 oats½ 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
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