- 1⅔ cups oat flour
- 2 tbsp almond butter (any nut butter works)
- 4 tbsp maple syrup
- 4 tbsp coconut oil
- ¼ cup almond pulp, press excess liquid out (from almond milk)
- To prepare the crust preheat oven to 300F and grease a rectangular (14 x 4.5 inch) tart tin with coconut oil.
- In a mixing bowl combine oat flour, nut butter, maple syrup, coconut oil and almond pulp. With a spatula mix into a sticky but firm dough.
- Transfer to the tart tin and firmly press down and up on the sides. Bake in the oven for about 18 to 20 minutes. Let cool completely and keep the crust in the tart tin.
- In a medium sized pot bring coconut milk, cashew pulp, cashew milk, maple syrup and frozen blackberries to a boil. Simmer for about 5 minutes over medium-high, then puree with a hand mixer until blackberries are fully incorporated.
- Strain through a sieve and transfer back into the pot. Bring to a boil, then add agar agar and whisk continuously while simmering over medium-high heat for about 3-4 minutes.
- Let mixture cool down to room temperature before pouring into the tart crust. Refrigerate for about 2 hours.
- Take out of tart tin and serve with fresh or poached pears. Store leftovers in an airtight container in the refrigerator for up to two days.
Note: *Squeeze out any excess liquid with a cheesecloth or fine sieve.