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!
PREP TIME: 20 MINS SERVINGS: 8
Almond Cow Tart

Instructions

1. Preheat oven to 350F.
2. For the crust, add all ingredients to a food processor, and pulse until the mixture forms a ball that rolls around the processor.
3. 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.
4.When ready, remove the crust from the oven, and set aside to cool.
5. In the meantime, prepare the filling by adding all ingredients to a blender, and blend until smooth and creamy.
6. 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!
Find it online at https://almondcow.co/blogs/tarts/almond-cow-tart

Ingredients

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