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Almond Cow Tart

Golden brown crust, filled with a beautiful blue, blueberry flavored filling topped with coconut whipped cream. This Almond Cow Tart is vegan, gluten-free and a great way to use your leftover pulp!

Servings: Approx. 8
Total Time: 20 minutes active time, 40 minutes baking time, min. 4 hours refrigeration time

vegan blue almond cow tart

Ingredients

Crust
  • 2 ½ cups oat flour
  • ½ cup almond pulp (drained, from almond milk)
  • ¼ cup maple syrup
  • ¼ cup coconut oil
  • 2 tbsp peanut butter
Blue Filling
  • 2 cups cashews
  • 1 cup cashew milk
  • ¼ cup cashew pulp (from cashew milk)
  • ⅓ cup maple syrup
  • ¼ cup coconut oil
  • 1 tsp blueberry extract
  • 1 tsp butterfly pea powder
Coconut Whipped Cream
  • 1 can coconut cream
  • 2 tbsp powdered monk fruit
  • 1 tsp vanilla extract
  • cocoa powder, for dusting

Directions

  1. Preheat oven to 350F. For the crust, add all ingredients to a food processor, and pulse until the mixture forms a ball that rolls around the processor.
  2. Transfer dough into an 8-inch tart tin, and press it down and up the sides. Bake for about 40 minutes, or until the crust appears to be golden brown.
  3. When ready, remove the crust from the oven, and set aside to cool.
  4. In the meantime, prepare the filling by adding all ingredients to a blender, and blend until smooth and creamy.
  5. When the crust is fully cooled, pour filling into the crust, and refrigerate for at least 3-4 hours.
  6. When ready to serve, prepare coconut whipped cream by adding all ingredients to a mixing bowl, and beat with hand-mixer until soft peaks form.
  7. Pipe coconut cream onto the tart, and dust with cocoa powder (optional). Enjoy!