4th of July Tart

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