PB & J unites once more in this delicious, gluten-free tart. Made with almond pulp straight from your Almond Cow, this dessert is one for all of the family to enjoy.
Grease a 9 inch tart tin and set aside.
In a food processor combine dates, nuts, almond pulp and salt. Process until all nuts are grounded and combined.
Press the mixture into the bottom of the tart in and up to the sides. Place in freezer for about 30 minutes while you work on the filling.
In a high speed blender mix cashews, coconut cream, maple syrup, peanut butter and salt. Blend until completely smooth. Optionally take out ¼ cup of the mixture for the piping later.
Add in coconut oil and blend until combined. Pour mixture into the tart and set in the freezer for about 30-60 minutes while you prepare the jelly layer.
In a small pot add berries, maple syrup and water. Bring to a boil and simmer for about 2 minutes.
With a hand mixer puree the berries. Strain through a sieve and pour back into the pot. Bring to a boil and add in the agar powder. Simmer for about 2-3 minutes until agar powder has dissolved. Remove from stove and let the jelly mixture cool down to room temperature for about 5-10 minutes before pouring it into the tart.
Set in fridge for 30 to 40 minutes.
Garnish with extra peanut butter or berries. Store in the fridge in an airtight container for up to three days.
*Squeeze out any excess liquid before adding into the base.