Easter Fruit Tart
Instructions
*If using coconut milk instead of cream, place the can of full fat coconut milk in the fridge the night before making this recipeCRUST
1. For the crust add oats and almonds into a food processor. Pulse until combined and add agave syrup and coconut oil. Process into a moist mixture. Firmly press dough into the tart and press up on the sides as well.
2. Bake at 350F for about 10-15 minutes until the crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack.
WHITE CHOCOLATE CASHEW CREAM
1. Add coconut cream/milk, agave syrup, almond pulp, coconut oil and white chocolate chips into a small saucepan and heat over low until completely melted and combined. Set aside to cool for 5-10 minutes.
2. In a food processor or high speed blender add soaked cashews and coconut/white chocolate mixture. Process until completely smooth for about 5 minutes.
3. Transfer mixture into crust and let cool in the refrigerator four two to three hours until tart has set.
GARNISH with fresh fruit to create an easter egg pattern and serve immediately. Store leftovers in the refrigerator for up to two days.
Ingredients
CRUST1 ½ cups gluten-free oats
½ cup almonds
4 ½ tbsp coconut oil (melted)
2 ½ tbsp light agave (sub with maple syrup)
WHITE CHOCOLATE CASHEW CREAM
1 can full fat coconut cream or milk (solid part)*
1/2 cup almond pulp (from almond milk) (sub with cashew pulp, hazelnut pulp etc.)
1 cup cashews (soaked overnight)
1 tbsp coconut oil
2 tbsp light agave syrup (sub with maple syrup)
½ cup vegan white chocolate chips
GARNISH
a colorful assortment of your favorite fruit and/or easter candy
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