Almond Cow Tart

Total Time: 20 minutes active time, 40 minutes baking time, min. 4 hours refrigeration time

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!

Servings: Approx. 8

Gluten Free

Naturally Sweetened

Vegan

Ingredients

Crust

2 ½ cups oat flour
½ cup almond pulp (drained, from almond milk)
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)
⅓ 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

Directions

Step 1

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.

Step 2

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.

Step 3

When ready, remove the crust from the oven, and set aside to cool.

Step 4

In the meantime, prepare the filling by adding all ingredients to a blender, and blend until smooth and creamy.

Step 5

When the crust is fully cooled, pour filling into the crust, and refrigerate for at least 3-4 hours.

Step 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.

Step 7

Pipe coconut cream onto the tart, and dust with cocoa powder (optional). Enjoy!