Vanilla Panna Cotta Tart

Prep time: 45 min, Bake time: 10 min, Cooling time: minimum 3-4 hours

Spring is here and we have the perfect tart recipe for you. Use your leftover pulp to create this vanilla bean infused panna cotta tart with an edible flower crown on top. It’s vegan, gluten free and easy to make!

Servings: 8


  • 1 ½ cups gluten-free oats
  • ½ cup pecans
  • ¼ cup nut pulp, drained (from almond milk or another nut milk of choice)
  • 5 tbsp coconut oil, melted
  • ⅓ cup (compacted) soft dates, pits removed
  • 2 cups coconut cream (*the solid part of 1-2 cans of full fat coconut milk stored in the fridge overnight)
  • 2 tsp agar agar powder
  • 1 tsp cornstarch
  • 1 vanilla bean
  • ⅓ cup agave syrup (sub with maple syrup)
  • 1-2 cups mixed edible flowers (like pansies, violas, daisies, garden roses, peonies, chamomile, kale flowers, strawberry and apple blossoms, lilac, lavender, dandelion, elderflower, dianthus, cornflowers and dahlias - among others)
  • a handful of mixed berries (raspberries, blueberries…)


Round tart pan with a diameter of 9 inches/22-23 cm, removable bottom