y

Name: y
Prep time: 15 min
Cook time: PT15 minM
Yield: 8-10 slices Cups
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

This simple and delicious tart is sure to become a family favorite this summer. Gluten-free crust featuring leftover almond pulp, filled with a creamy, dairy-free filling and topped with beautiful, fresh berries. Yields: 9 inch tart, 8-10 slices Prep time: 10 min Run time: 15 min Additional time: 2 hours Yields: 9 inch tart, 8-10 slices Prep time: 10 min Run time: 15 min Additional time: 2 hours

PREP TIME: 15 MINS SERVINGS: 8-10 slices

print this recipe JUMP to recipe Reviews Pin it

Instructions

Crust
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.
Filling
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.