Peach Tart

Crust Preheat oven to 360F. Grease an 8-inch tart pan with coconut oil and set aside. For the crust, add oats, oat flour, and almond pulp into a food processor. Pulse until combined and add date syrup and coconut oil. Process into a moist mixture. Firmly press dough into the tart tin 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 In a medium sized pot, add coconut milk, maple syrup (optional), almond milk, orange juice, and peaches. Over low-medium heat, simmer for about 10 minutes. Puree with a hand mixer until completely smooth. Now add agar agar powder and bring to a boil over medium-high heat. Whisk constantly until agar agar dissolves. Set aside for 5 minutes, then pour mixture into the tart and refrigerate for about 2 hours. Garnish with fresh peaches and serve. Cover tart and store in the refrigerator for up to 2 days