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
Directions
- Preheat oven to 350F. Grease a 9-inch tart pan with coconut oil and set aside.
- For the crust add oats and almonds into a food processor. Pulse until combined, add almond pulp, maple syrup and coconut oil. Process into a moist mixture.
- 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.
- Let sit for about 5-10 minutes and then transfer onto a cooling rack.
- For the coconut filling heat coconut milk, coconut butter, coconut oil and maple syrup in a small pot over low-medium heat until combined.
- Turn heat to medium-high until it starts to boil. Add in agar and whisk continuously until the powder has dissolved.
- Let sit for about 5 minutes to cool down, then pour coconut mixture into the tart. Transfer into the fridge and let set for about 2 hours.
- Garnish with fresh berries and serve.
- Store in an airtight container in the fridge for up to 2 days.
