Ingredients
Crust
- 2 ½ cups oat flour
- ½ cup almond pulp (drained, from almond milk)
- ¼ cup maple syrup
- ¼ cup coconut oil
- 2 tbsp peanut butter
- 2 cups cashews
- 1 cup cashew milk
- ¼ cup cashew pulp (from cashew milk)
- ⅓ cup maple syrup
- ¼ cup coconut oil
- 1 tsp blueberry extract
- 1 tsp butterfly pea powder
- 1 can coconut cream
- 2 tbsp powdered monk fruit
- 1 tsp vanilla extract
- cocoa powder, for dusting
Directions
- Preheat oven to 350F. For the crust, add all ingredients to a food processor, and pulse until the mixture forms a ball that rolls around the processor.
- Transfer dough into an 8-inch tart tin, and press it down and up the sides. Bake for about 40 minutes, or until the crust appears to be golden brown.
- When ready, remove the crust from the oven, and set aside to cool.
- In the meantime, prepare the filling by adding all ingredients to a blender, and blend until smooth and creamy.
- When the crust is fully cooled, pour filling into the crust, and refrigerate for at least 3-4 hours.
- When ready to serve, prepare coconut whipped cream by adding all ingredients to a mixing bowl, and beat with hand-mixer until soft peaks form.
- Pipe coconut cream onto the tart, and dust with cocoa powder (optional). Enjoy!
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