Almond Cow Tart
Instructions
- 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.
- 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.
- When ready, remove the crust from the oven, and set aside to cool.
- In the meantime, prepare the filling by adding all ingredients to a blender, and blend until smooth and creamy.
- When the crust is fully cooled, pour filling into the crust, and refrigerate for at least 3-4 hours.
- 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.
- Pipe coconut cream onto the tart, and dust with cocoa powder (optional). Enjoy!
Ingredients
CRUST2 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
BLUE FILLING
2 cups cashews
1 cup cashew milk
¼ cup cashew pulp (from cashew milk)
¼ 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
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