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Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

FREE US Shipping with any order $60 or more.

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

FREE US Shipping with any order $60 or more.

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

Citrus Tart

Prep time: 15 min Cook time: 20 min Additional time: 2 hours

This Citrus Tart starts with a perfectly golden brown crust that features leftover hazelnut pulp. Filled with a sweet, tangy citrus creme and topped with a beautiful, citrus jelly layer.

Servings: 8-10 slices

Ingredients

Crust
  • 1½ cups gluten-free oats
  • ½ cup hazelnuts
  • ¼ cup hazelnut pulp, drained* (from hazelnut milk)
  • 5 tbsp coconut oil (melted)
  • 2 tbsp maple syrup
Citrus Creme Layer
  • 1½ can organic heavy coconut cream or coconut milk (solid part**)
  • ¼ cup agave/maple syrup
  • 2 blood oranges (squeezed)
  • 3 tbsp coconut oil
  • 1 cup cashews (soaked)***
  • optional: ¼ cup cashew pulp (from cashew milk)
Citrus Jelly Layer
  • 2 Pink grapefruits (squeezed juice)
  • ¼ cup Water
  • 1 Blood orange (squeezed juice)
  • 1 tsp Agar powder
  • 2-3 tbsp Light agave syrup****

Directions