No Bake Summer Fruit Tart

Name: No Bake Summer Fruit Tart
Ingredients: 1.5 cups gluten free oats; 1/2 cup pecans; 2 tbsp ground flaxseed; 1 cup medjool dates, pitted; 3 tbsp maple syrup; 3 tbsp coconut oil, melted; 1 mango, peeled and sliced; 2 nectarines; 3 apricots; 1/4 cup orange juice; 1 lemon, juiced; 3 tbsp maple syrup; 1 can coconut milk; 2 tsp agar agar; 1 tbsp arrowroot powder

Freezer-friendlyVeganVegetarianCakeDessertsPieEasy DessertsNo Bake DessertsFreezer friendlyGluten FreeHealthysummerDairy-freeGluten-freeSuperfoodHalalBlenderFruits

‌

Boutounnou || 25

648 recipes

Ingredients

Crust

1.5 cups gluten free oats
1/2 cup pecans
2 tbsp ground flaxseed
1 cup medjool dates, pitted
3 tbsp maple syrup
3 tbsp coconut oil, melted

Filling

1 mango, peeled and sliced
2 nectarines
3 apricots
1/4 cup orange juice
1 lemon, juiced
3 tbsp maple syrup
1 can coconut milk
2 tsp agar agar
1 tbsp arrowroot powder

Preparation

Prepare crust by blending oats, pecan and flaxseed in a food processor until crumbly.
Add in dates, syrup and coconut oil and blend until combined, it should stick together easily between your fingers.
Press into tart tin and set aside in the fridge.
Prepare filling by adding mango, nectarines, apricots, orange and lemon juice to a blender and process until smooth.
Press the pulp through a sieve into a small saucepan.
Add maple syrup, coconut milk, agar agar and arrowroot to the pan, stirring well and bringing to a gentle simmer for 5 minutes.
Stir thoroughly until smooth and cook for a further 3 minutes.
Pour into tart shell and chill for at least 2 hrs.
Top with fresh fruits and mint.

Share recipe