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4th of July Tart

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
Cooking time: 15 min
Additional time: 2 hours

a vegan 4th of July Tart


  • 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


  1. Preheat oven to 350F. Grease a 9-inch tart pan with coconut oil and set aside.
  2. 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.
  3. 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.
  4. Let sit for about 5-10 minutes and then transfer onto a cooling rack.
  5. For the coconut filling heat coconut milk, coconut butter, coconut oil and maple syrup in a small pot over low-medium heat until combined.
  6. Turn heat to medium-high until it starts to boil. Add in agar and whisk continuously until the powder has dissolved.
  7. 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.
  8. Garnish with fresh berries and serve.
  9. Store in an airtight container in the fridge for up to 2 days.

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